Quick Risotto Carbonara

Get ready to cozy up with this one. A twist on the classic Italian recipe, this creamy Risotto Carbonara features our Quick-Cook Risotto with fresh garlic, savory pancetta, heavy cream and Parmesan cheese.

INGREDIENTS

• 2½ cups water, divided
• 1 (6.2-ounce) package DeLallo Quick Cook Cheese Risotto
• 1 egg, plus 1 additional egg yolk
• 2 tablespoons heavy cream
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, smashed
• 1/2 pound pancetta, diced
• Crushed chili pepper flakes
• DeLallo Sea Salt Grinder
• Freshly ground black pepper
• DeLallo Grated Parmesan for serving

DIRECTIONS

1. In a saucepan on high heat, bring 2 cups water and risotto to a boil. Reduce heat to low and cover.
2. Stirring occasionally, cook for 15 minutes or until the water is absorbed.
3. Meanwhile, heat ½ cup water until lukewarm. in a large serving bowl, beat eggs and cream. Add water and salt and pepper. Set aside.
4. In a separate saucepan, heat the olive oil and garlic. Once the garlic begins to turn golden, remove from the oil and discard. Add the pancetta and sauté until golden brown, about 6 minutes. Season with hot chili flakes to taste.
5. Add pancetta and egg mixture to the cooked risotto. Toss gently to cook the eggs with the heat of the rice. If the risotto appears too dry, add another splash of water.
6. Sprinkle with cheese and serve immediately.