RISOTTO CARBONARA

RISOTTO CARBONARA

Ingredients

  • Risotto – 300 g
  • Guanciale – 120 g
  • Egg yolk – 1 piece
  • Pecorino – 50 g
  • Cream – 5 cl
  • Black pepper

Bereiding

  1. Melt and fry the guanciale in a pan until golden brown. Remove from the pan and set aside.
  2. Mix the egg yolk with Pecorino, black pepper, and cream until smooth.
  3. Reheat the risotto in the same pan, stirring continuously.
  4. Add the cream mixture and half of the guanciale to the risotto and mix well until fully combined.
  5. Finish with an extra egg yolk, the remaining guanciale, additional Pecorino, and a touch of freshly ground black pepper.
Recept afdrukken

Galerij

Deze producten heb je nodig

Risotto

Risotto

Ontdek nog meer recepten