Risotto alla Carbonara

Method

1. Bring 1.5 liters of water with 10g of salt to a boil in a pot. Cover and keep hot.
2. Toast 300g of rice (carnaroli or vialone nano) in a dry pan over medium heat until it releases a nutty aroma and becomes slightly translucent. Remove and set aside.
3. Grate 60-65g of Pecorino Romano (remove the black rind first).
4. In a bowl, beat 4 medium egg yolks, then add the grated pecorino and mix well until a smooth carbon crema forms. Set aside.
5. Cut 100-120g of guanciale into thick strips, removing the rind and any seasoning pepper.
6. In the same pan used for toasting rice, cook the guanciale strips over very low heat until translucent and crispy, rendering the fat. Remove the guanciale and set aside. Pour most of the rendered fat into another bowl, leaving a thin layer in the pan.
7. Crush a generous amount of black peppercorns on a work surface with a heavy object.
8. Turn the heat back on under the pan with the reserved fat. Add the toasted rice and crushed pepper. Stir and toast for a minute until the rice absorbs the fat and sizzles.
9. Begin adding the hot salted water a ladle at a time, stirring frequently. Continue cooking, adding water as needed, until the rice is al dente (about 2-3 minutes less than package time). The rice will become creamy from the starch and fat.
10. Turn off the heat. Pour the carbon crema (egg yolk and pecorino mixture) over the rice all at once and stir vigorously to emulsify.
11. Add a little of the reserved guanciale fat (to taste) for extra creaminess. Stir well.
12. Cover the pan and let the risotto rest for 2 minutes.
13. Serve immediately, topping with crushed black pepper and crispy guanciale strips.