Carbonara-Style Risotto
Prep time 5mins
Cook time 45mins
Serves or Makes: 2

Recipe Card


  • 2 1/2 cups low sodium chicken or vegetable stock
  • 1/4 cup cubed pancetta
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup arborio rice
  • pinch of salt
  • 1/4 cup dry white wine
  • 1/3 cup finely grated Grana Padano PDO, plus more for serving
  • freshly cracked black pepper, to taste
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh lemon juice
  • 1 salt-cured egg yolk, for garnish
  • 1 tablespoon fresh parsley, for garnish


  • Step 1

    Heat stock in a small saucepan over low heat. Keep warm while making the risotto.

  • Step 2

    Add pancetta to a skillet over medium heat. Cook until crispy, about 5-7 minutes.

  • Step 3

    Pour in olive oil and stir to coat the pancetta.

  • Step 4

    Add arborio rice and a pinch of salt to the skillet, and stir to coat in the pancetta and olive oil. Toast the rice in the skillet for 2-3 minutes, stirring occasionally.

  • Step 5

    Pour in white wine and stir until evaporated.

  • Step 6

    Slowly add the warmed stock to the pan (about ⅓ cup at at time), stirring constantly to incorporate it into the rice. Once it is nearly absorbed, add another ⅓ cup of stock. Continue adding the stock ⅓ cup at a time, stirring the rice constantly as it cooks, until the texture of the rice starts to change into a creamy, thicker risotto. This takes about 30 minutes total.

  • Step 7

    Stir in grated Grana Padano PDO until fully combined, followed by a generous crack of black pepper.

  • Step 8

    Turn off the heat. Stir in the butter and fresh lemon juice. Stir to combine everything into the risotto.

  • Step 9

    Divide the risotto between two warm bowls. Grate the salt-cured egg yolk over the top of each bowl, followed by a sprinkle of freshly chopped parsley. Serve hot and enjoy!