- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 4 slices of pancetta or bacon, diced
- 2 cloves garlic, minced
- 2 eggs
- Salt and black pepper to taste
- Chopped parsley for garnish
Heat the chicken or vegetable broth in a saucepan and keep it warm over low heat.
In a separate large skillet or saucepan, cook the diced pancetta or bacon over medium heat until it becomes crispy. Remove the cooked pancetta/bacon from the pan and set it aside, leaving the rendered fat in the pan.
In the same skillet with the rendered fat, add minced garlic and cook for about 1-2 minutes until it becomes fragrant.
Add the Arborio rice to the skillet and toast it for about 2-3 minutes, stirring frequently, until it becomes slightly translucent.
Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
While the risotto is cooking, in a small bowl, whisk together the eggs and grated Parmesan cheese until well combined.
Once the risotto is cooked, remove it from the heat and quickly stir in the egg and cheese mixture until it coats the rice evenly. The residual heat from the risotto will cook the eggs without scrambling them.
Season the risotto with salt and black pepper to taste. Be mindful of the salt as both the pancetta/bacon and Parmesan cheese are already salty.
Serve the Carbonara-style risotto immediately, garnished with the crispy pancetta/bacon and chopped parsley.
Enjoy your creamy and indulgent Carbonara-Style Risotto!