Carbonara Risotto

Prepare the vegetable broth and keep it warm. Pour the egg yolks into a bowl, add the grated pecorino and pepper, mix well.

Place the bowl over a pot of simmering water and stir over medium-low heat until the mixture becomes creamy.

Cut the guanciale into strips, sweat it in a hot pan for about 10 minutes until crispy and golden, then transfer it onto absorbent paper.

Pour the rice into a saucepan and toast it dry, stirring often. Deglaze with white wine and let the alcohol evaporate.

Cook the rice by adding one ladle of hot broth at a time, making sure the liquid is absorbed before adding the next.

At three-quarters of the cooking time, turn off the heat, cover with a lid and let rest for 3 minutes.

Add the egg and pecorino mixture to the rice, stir well, add half of the roasted guanciale and mix.

Plate and garnish with the remaining guanciale and a few marjoram leaves. Serve immediately.