RomanItalian
Risotto alla Carbonara
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy risotto alla carbonara with crispy guanciale and a marinated egg yolk, a refined twist on the classic Roman pasta dish.
- Difficulty
- medium
Ingredients
7 items- Egg YolkFor marinating; the chef does not specify quantity
- SugarFor the marinade; quantity not specified
- Guanciale
- Carnaroli Rice
- Vegetable Broth Or WaterFor cooking the risotto
- ButterCold butter, for mantecatura
- Pecorino RomanoGrated, for mantecatura
Method
- Prepare the marinade for the egg yolks: mix egg yolks with sugar and let them sit for a week. Rinse them under water afterward until they become firm.
- Cut the guanciale into small cubes, removing the skin.
- Render the guanciale in a pan without added fat until crispy. Remove the guanciale and set aside on paper towels.
- Toast the Carnaroli rice in the rendered fat from the guanciale.
- Cook the rice, gradually adding vegetable broth or water, stirring occasionally.
- When the rice is al dente, mantecare (cream) with cold butter and Pecorino Romano cheese.
- Serve the risotto topped with the crispy guanciale and a marinated egg yolk.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
