Risotto Carbonara

by Tikofoods
4 Servings
1 hr

Craving creamy carbonara but also risotto? Or just want to switch up the traditional? Then this recipe is your dream come true! We're taking the best of both worlds for a crazy-good risotto carbonara. Crispy bacon or pancetta, cheesy goodness, perfectly cooked rice... what's not to love?

The secret to the perfect risotto is patience, as it is important to add the liquid slowly and ensure the arborio rice is fully cooked. So while this recipe will require a bit more time to make, I promise it is worth the wait!

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Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • 1 cup arborio rice
  • 4 - 5 cups chicken broth
  • 1 cup chopped bacon or pancetta
  • 4 eggs, yolks only
  • 1 cup shredded parmesan cheese
  • 1 small cooking onion
  • 2 cloves garlic, minced
  • parsley to garnish
  • Add all of the chicken broth to a pot then bring to a simmer (ensure the temperature is on low and it does not boil)
  • While the broth heats up in a pot, add the chopped bacon or diced pancetta to a pan
  • Once the bacon is crisp, set aside on a plate for later
  • Using the remaining bacon grease in the pan, add chopped onions and garlic then saute until translucent
  • Add the uncooked risotto to a pan, mixing it with the onion and garlic
  • While the risotto toasts, quickly mix your egg yolks, parmesan cheese, and some black pepper then set aside for later
  • Slowly start adding the simmering chicken broth to the risotto (approximately 3/4 cup at a time)
  • Wait for the liquid to absorb, then add more. Continue doing this until the risotto is no longer opaque and tender when you bite. There should be a bit of liquid remaining at the end.
  • Once the risotto is cooked, take a bit of the remaining chicken broth and add it to your egg yolks, whisking it very quickly
  • Once the yolks have become more liquidy, add this to the risotto along with the bacon
  • Mix it together and ensure it is heated through
  • Add more parmesan, pepper, and some parsley
  • Enjoy!