Riso alla carbonara

Riso alla carbonara is a variant of the more famous Pasta alla carbonara. We replace pasta with rice for a dish that retains the rich and creamy flavor of the original, with a touch of creativity. Here is the recipe for preparing riso alla carbonara.

Ingredients

• 320 g of rice, preferably a type suitable for risottos like Arborio or Carnaroli
• 150 g of guanciale (or pancetta if you prefer)
• 4 egg yolks
• 80 g of Pecorino Romano, grated (you can use Parmesan if you prefer, or a combination of the two)
• Salt to taste
• Freshly ground black pepper to taste
• Extra virgin olive oil (optional, for preparing the rice)

Preparation

1. In a large pan, fry the guanciale cut into cubes until it becomes crispy. Once ready, remove the guanciale and set it aside, leaving the released fat in the pan.

2. In a separate pot, bring salted water to a boil to cook the rice. As soon as it boils, add the rice and cook according to the cooking times indicated on the package to achieve al dente rice.

3. While the rice is cooking, prepare the egg and cheese cream. In a bowl, mix the yolks with the Pecorino Romano and a generous grinding of black pepper until you have a smooth cream. If necessary, you can add a tablespoon or two of the rice cooking water to thin the cream.

4. When the rice is cooked al dente, drain it and pour it into the pan with the guanciale fat. If you have chosen not to use the guanciale fat, you can add a drizzle of extra virgin olive oil.

5. Mix well the rice off the heat or over very low heat, and then add the egg and cheese cream, stirring quickly to blend everything together. The residual heat of the rice should be sufficient to create a cream without the egg completely setting. Only add salt if necessary, as the guanciale and cheese are already savory.

6. Add the crispy guanciale that you had set aside and combine everything.

7. Serve immediately, finishing with additional grated Pecorino and a sprinkle of black pepper to taste.

Curiosity

The history of Pasta alla Carbonara is uncertain, but it is believed to have originated in Rome around the time of the Second World War when Allied troops brought large quantities of powdered eggs and bacon. Roman chefs decided to create Carbonara, using the products available to them. The rice version, being a reinterpretation, does not have such a defined history but fits into the creativity of modern Italian cuisine.