Creamy risoni carbonara
Total time25 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 5 min · Cooking: 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Nutrition information pending Some ingredients lack comparable quantities, so we do not show an incomplete figure.
Total time: 25 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 5 min · Cooking: 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Nut-free and 6 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Pasta · Main course
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Add to a menu- Orzo Risoni, dry weight 400 g
- Guanciale Rind removed; pancetta may be substituted 300 g
- Egg yolk 7 medium yolks; approximately 17 g each 7 items
- Parmesan cheese 90 g for the sauce and 20 g to serve; pecorino also works 110 g
- Chicken stock Hot; keep up to 200 ml extra ready, depending on absorption 1000 ml
- Black pepper Freshly ground black pepper to taste
- Salt Only if needed after tasting to taste
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Method
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Cut the guanciale into strips and finely grate the Parmesan cheese. Heat 1 litre of chicken stock and keep up to 200 ml extra ready if the pasta needs it. Reserve 20 g of Parmesan for serving.
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Place the guanciale in a cold wide casserole or deep frying pan without oil. Cook over medium-low heat for 8–10 minutes, stirring, until golden. Lift out the pieces and reserve one teaspoon of rendered fat for the sauce; leave the rest in the pan.
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Add the orzo to the pan and stir for 1 minute. Pour in enough hot stock to cover and cook over medium heat, stirring often and topping up as it is absorbed. Start checking after 7 minutes and follow the packet timing: the pasta should be al dente and moist.
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While the pasta cooks, whisk the 7 egg yolks in a bowl with the remaining 90 g Parmesan, black pepper to taste and the reserved teaspoon of fat, allowed to cool slightly. Gradually whisk in two tablespoons of hot stock.
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Remove the pan from the heat and stir the pasta for 30–40 seconds to let the strongest heat subside. Add the egg and cheese mixture and stir vigorously until creamy, without bringing it back to the boil. Loosen with a little more stock if needed.
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Divide the creamy orzo between four plates and top with the guanciale and reserved 20 g Parmesan. Finish with black pepper and taste before adding salt: the stock, cheese and guanciale already provide plenty. Serve immediately.
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