Indulge in the delightful deception of Fake Risotto Carbonara, a culinary marvel that artfully blends creamy risotto with the rich flavors of traditional carbonara. This enchanting dish captivates the senses, showcasing velvety textures and savory notes that dance on the palate. With each bite, you’ll experience a harmonious fusion of ingredients, transforming simple fare into an exquisite dining experience. Savor the magic of this innovative twist on a classic, and allow your taste buds to embark on a tantalizing adventure.
Preparation time. 
15 minutes
Cooking time
12 minutes
Total time
27 minutes
Serves
4
Categories
Rice
Ingredients 1 egg and 3 egg yolks
100 g fresh pancetta, bacon, or guanciale
50 g Pecorino or Parmesan cheese
350 g puntalette pasta
Extra virgin olive oil
Salt and pepper
Preparation Remove the rind from the pancetta and cut it into small pieces.
Sauté the pancetta in a pan with a little olive oil until it begins to brown. It should be lightly browned without drying out.
In a bowl, whisk together the egg yolks, the whole egg, and the grated cheese. Add a pinch of salt and freshly ground black pepper. Set this mixture aside.
Cook the puntalette pasta in plenty of boiling salted water. Remove the pasta and drain it a couple of minutes before it's fully cooked.
Reserve one or two ladles of the cooking water before draining the pasta. If you prefer a creamier or more soupy consistency, reserve a little more water.
Return the pan to the heat with the browned pancetta and add the drained pasta.
Stir in the egg yolk, whole egg, and cheese mixture, along with a ladleful of the reserved cooking water. Stir vigorously and thoroughly until the mixture begins to thicken and is fully incorporated into the pasta.
Remove from the heat as soon as you reach the desired consistency—not too runny, not too dry.
Serve immediately, top with a little more grated cheese, and sprinkle with freshly ground black pepper to taste.