Carbonara-Style Risotto Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 4 ounces diced pancetta
  • 1 medium onion
  • 4 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons butter, divided
  • 1 cup Arborio rice
  • ⅔ cup white wine
  • 4 cups chicken broth
  • 3 eggs
  • ½ cup grated pecorino Romano cheese, plus more for serving
Directions
  1. Add pancetta to a large, high-sided pan and cook until brown and crispy, about 4 minutes.
  2. Meanwhile, dice the onion and mince the garlic.
  3. Remove pancetta and set aside, leaving the drippings in the pan.
  4. Add onion and garlic to the same pan with salt, black pepper, and 1 tablespoon butter. Saute until softened, about 4 minutes.
  5. Add rice to the pan and toast, stirring frequently, until glossy and translucent with a hint of browning.
  6. Add white wine and stir until absorbed.
  7. Meanwhile, heat chicken broth in a separate pot over low heat.
  8. Add 1 ladleful broth to the rice at a time, stirring until absorbed, before adding the next ladleful.
  9. Repeat process of adding broth and stirring until absorbed until the rice is just barely al dente, about 20 minutes.
  10. Reserve 1 cup chicken broth before turning off the heat.
  11. Separate the egg whites and yolks.
  12. Beat egg whites with a whisk until just frothy.
  13. Slowly whisk the egg whites into the reserved cup of broth.
  14. Slowly pour the egg white mixture into the risotto and stir.
  15. Add remaining butter and pecorino Romano, stir, and let sit, covered, for 2-3 minutes.
  16. Remove the lid and add the egg yolks. Whisk to incorporate.
  17. Serve risotto right away, garnished with crispy pancetta and additional pecorino Romano.