Risotto alla carbonara

To prepare the carbonara risotto, first make the vegetable broth and keep it warm. Pour the egg yolks into a bowl 1, then add the grated pecorino cheese 2 and pepper 3.

Mix well 4, then place the bowl on a saucepan in a bain-marie 5 and continue to stir over medium-low heat until the mixture is creamy 6.

Set aside and deal with the pork cheek: after removing the rind, cut it first into slices 7 and then into strips 8. Place the pork cheek in a preheated pan 9.

Let the pork cheek sweat over low heat for about 10 minutes 10. When it is crispy and golden, remove it from the pan and transfer it onto paper towels 11. Now pour the rice into a saucepan 12 and toast it dry, stirring often.

Deglaze with the white wine 13 and let the alcohol evaporate completely, then cook the rice by adding a ladleful of hot broth at a time, making sure the liquid is absorbed each time before adding more 14. Three-quarters of the way through the cooking time, turn off the heat, cover with a lid 15, and let it rest for 3 minutes.

After this time, add the egg and pecorino mixture 16 and mix well 17, then add about half of the browned pork cheek and mix again 18.

Plate and garnish with the remaining pork cheek 19 and a few marjoram leaves 20. Your carbonara risotto is ready to be served 21!