Carbonara-Style Risotto Recipe

This carbonara risotto combines two of Italy's best dishes into a carb-fest. Crispy pancetta, silky egg yolks, and nutty pecorino Romano cheese star, while garlic and white wine support.

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



Cook pancetta for 4 minutes in a large, high-sided pan until brown and crispy. Meanwhile, mince garlic and dice onion. 

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Remove pancetta and set aside, leaving drippings. In the same pan, add onion, garlic, salt, black pepper, and 1 tablespoon butter. 

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Saute 4 minutes to soften. Stir frequently as you toast rice until glossy and translucent with a hint of browning. 

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Stir in white wine until absorbed. Heat chicken broth in a separate pot on low. Pour 1 ladleful of broth into the rice and stir until absorbed before adding another. 

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Repeat adding broth and stirring until absorbed until rice is barely al dente, 20 minutes. 

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Reserve 1 cup chicken broth before turning off heat. Separate egg yolks and whites. 

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Whisk egg whites until frothy. Mix egg whites into the reserved cup of broth slowly.

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Stir in remaining butter and pecorino Romano and let sit covered for 2-3 minutes. Remove lid and add egg yolks. Whisk in. 

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