An Italian Carbonara focuses on three key things: cheese, eggs and bacon/pancetta/guanciale. It’s practically breakfast for dinner. And since my take on a classic Spaghetti Carbonara is one of my most popular recipes, it only made sense to transform it into the most amazing risotto dish ever with little effort. I give you the most outrageous Risotto Carbonara, done to simple perfection.
- 3 tablespoons extra virgin olive oil
- 8 ounces diced pancetta (or guanciale or thick-cut bacon, diced)
- 2 large shallots, diced
- 1/4 cup dry white wine (like a Chardonnay - see Jeff's Tips)
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 2 cups Arborio rice
- 4 3/4 cup garlic or chicken broth
- 4 tablespoons (1/2 stick) salted butter, cut into 4 pats
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 1/2 cups heavy cream or half-and-half
- 1/8 teaspoon ground nutmeg
- 1/2 cup grated Pecorino Romano (see Jeff’s Tips)
- 10-16 ounces frozen peas (optional)
- Add the olive oil to the Instant Pot and hit Sauté and Adjust to the More or High setting. After 3 minutes of the oil heating, add the pancetta and sauté for 8-10 minutes, until beginning to crisp. Use a slotted spoon to transfer the pancetta to a paper towel-lined bowl, leaving all the oil and juices in the pot.
- Add the shallots and sauté for 3 minutes, until softened. Then, add the wine and deglaze (scrape) the bottom of the pot, freeing it from all the browning from the pancetta. Add the garlic and sauté for 1 minute more.
- Add the arborio rice and combine with everything. Then, add the broth and stir well. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
- Meanwhile, in a bowl, whisk together the eggs, grated Parmesan, and salt. Set aside.
- When the lid’s off the pot, hit Cancel and then hit Sauté and Adjust to the More or High setting. Stir in the butter until melted and combined. Then, add the cream and nutmeg followed by the cheesy egg mixture. Cook stirring the risotto constantly until until the mixture cooks through, about 3-5 minutes. Hit Cancel to turn the pot off.
- Add the Pecorino Romano and return the pancetta to the pot. If using peas, add them now as well (NOTE: they will thaw and heat up within a minute of stirring in with the hot risotto). Once combined, serve immediately.
Whether you choose diced pancetta (pork belly), guanciale (pork cheek/jowl) or thick-cut bacon, just make sure you sauté it long enough in Step 1 until fully cooked before removing with the slotted spoon.
If you don’t wish to use wine, pour in 1/4 cup of broth in Step 2 to deglaze.
If you don’t feel like getting Pecorino Romano for Step 6, you can certainly use another 1/2 cup of Parmesan.