How to Make RISOTTO CARBONARA Like an Italian

By Vincenzo's Plate · 35 min

Ingredients

Instructions

1. Remove the skin from the guanciale, then cut it into thin strips, alternating meat and fat, and cut those into small thin strips.
2. Cook the guanciale over low heat with no added oil for 5–7 minutes, until crispy. Save the fat that renders out for later.
3. Pour 3–4 Tbsp of extra virgin olive oil into the pan and sauté the onions over medium-high heat until caramelized.
4. Add the rice to the onions and stir for 2 minutes without letting it burn.
5. Add the wine. Follow the rice packet's cooking time from the moment the wine goes in, adding hot or very warm stock whenever the rice starts to dry out.
6. When the time is nearly up, add a generous amount of pepper, the Pecorino and the butter.
7. For the carbonara sauce: beat 2 egg yolks and 1 whole egg with a fork, crack in plenty of pepper and mix. Whisk in Pecorino gradually until creamy, then stir in the oil rendered from the guanciale.
8. Add a little salt (not much, because of the Pecorino), then add 50 g of butter.
9. Remove the pan from the heat, add the sauce and the starchy leftover stock, and mix well. Stir in more Pecorino.
10. To serve: spread the risotto on a plate by tapping the plate, sprinkle with pepper, and top with guanciale and Pecorino.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionEggCheeseRicePecorino cheeseGuanciale