The Risotto alla Carbonara it's a version gluten free of one of the Roman recipes par excellence. Spaghetti carbonara is one of the most classic and representative dishes of Italian cuisine, and the idea of marrying this recipe with another of our bastions, risotto, is in my opinion brilliant. To make the dish a little more refined and creamy, I used bacon instead of guanciale and added a little bit of fresh cream. The result is truly sensational, seeing is believing;)
How to make carbonara risotto
In a small bowl, work the egg yolks well with the cream, cheese, salt and pepper.
Brown the bacon in the oil in a pan, then lift it with a slotted spoon and place it on kitchen paper.
Toast the rice in the oil left in the pan.
Add the wine, then start cooking by adding the hot broth a ladle at a time, stirring occasionally.
When the rice is cooked, turn off the heat and stir in the egg yolks, mixing well, then add the bacon.
Mix well and season with salt and pepper if necessary.
The carbonara risotto is ready, you just have to serve it immediately.