Risotto carbonara

Remove the skin from the guanciale, cut into thin strips, then cut each strip into small pieces with fat, meat and fat.

Cook the guanciale in a pan with no oil over low heat about 5 to at most 7 minutes, until crispy and the fat has turned to oil.

Heat 3 to 4 tbsp extra virgin olive oil and sauté the onion about 5 minutes over medium-high heat until caramelized.

Add the rice and toss about 2 minutes over medium-high heat, stirring so it does not burn.

Add the wine and start timing the rice: 16 minutes for this rice, per the packet.

When the wine has evaporated, add hot stock a little at a time to cover, stirring; never let the rice dry out.

Beat two egg yolks and one whole egg with generous pepper; add the pecorino a little at a time to a thick, slightly runny cream, keeping some back for the top.

Add a splash of the guanciale fat, a little salt and more pepper to the egg mix.

Switch off the heat, add the butter and combine; a little stock left in the rice helps bind the eggs.

Take the saucepan off the heat, add the egg mix and stir quickly so the eggs do not scramble; stir in more pecorino and toss the risotto (mantecatura).

Spread the risotto on a flat plate by tapping under the plate; finish with plenty of pepper, the crispy guanciale in the middle and a sprinkle of pecorino.