Carbonara Risotto

Step 1

In a large skillet, cook the 6 slices bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp drippings in the pan.

Step 2

Add the 1 tbsp olive oil and 1 diced onion to the skillet. Cook over medium until soft and translucent, about 5 minutes.

Step 3

Stir in the 1.5 cups arborio rice and toast for 2 minutes, stirring constantly, until the edges turn translucent.

Step 4

Add 1 cup of the 4 cups chicken broth, stirring until absorbed. Continue adding broth 1 cup at a time, stirring frequently, until the rice is creamy and tender, about 20 minutes total.

Step 5

In a bowl, whisk the 2 eggs with the 0.5 cup grated parmesan and 0.5 tsp black pepper.

Step 6

Remove the risotto from heat. Quickly stir in the egg mixture and crumbled bacon until creamy and thick. Serve immediately with extra parmesan if desired.

Step 7

Let the risotto rest for 2 minutes before serving to allow the sauce to set.