Risotto alla Carbonara 

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Risotto alla carbonara is a delicious variant of the classic recipe. If you love rustic flavors, perhaps not very refined, but contained in dishes of great substance, this is the right recipe for you. By now you know the passion I have for risotto, even for the simplest ones, I'm honest, I would also eat them every day, but this is really special. It is the perfect combination of two dishes that I love, the cheese risotto and the carbonara pasta.
You will find in this carbonara risotto recipe all the elements that are the protagonists of the original dish: bacon, pecorino, eggs and pepper. If mixed correctly, these ingredients will give their best even inside the risotto.
Here I will explain step by step how to make a creamy risotto, just like the classic carbonara pasta, avoiding having an egg that is overcooked or too liquid.
► Ingredients to prepare:
Arborio rice 300 g
Pork cheek 200 g
Pecorino Romano 150 g
Egg yolks 4
EVO oil 2 tablespoons
Salt to taste
Black pepper to taste
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