Carbonara Risotto
Carbonara has always been one of my favorite pasta dishes! Ever since I was young, I always loved it, and it was my birthday meal request every year! Growing up, I was alway a huge fan of bacon so I thought bacon in pasta was just the best thing in the world. I still love a good Carbonara recipe today, so we decided to put a twist on the traditional dish by making it into a risotto recipe!
We recently served this dish on a Thursday night at the beach, and it was absolutely delicious. We have been trying to think of new ways to make the traditional Carbonara dish fun, and this certainly was one great way to do it! If you have been keeping up with our Instagram page, you know we also just posted a baked Carbonara Pie which we will be posting the recipe for soon as well. Let us know your favorite Carbonara recipes so we can give them a try!
a. Ingredients:
1 ¼ cups of Arborio rice
½ pound of bacon; chopped
1 quart of chicken stock
½ cup of white wine
½ of an onion; finely chopped
1/3 cup of grated parmesan cheese
2 eggs
¼ cup of heavy cream
Salt and black pepper to taste
b. Directions:
In a large skillet cook the bacon until crisp; remove with a slotted spoon leaving the bacon grease in the skillet
Turn the heat down to medium-low and add the onion and sauté until translucent; add the rice and stir to coat; add the white wine and let it evaporate
Add in the stock a little at a time until the rice is fully cooked stirring frequently
Add in the grated cheese, eggs, heavy cream, and pepper; add salt if needed
Add the bacon then check for seasonings; if it looks dry add in a little more cream; serve
