Time: 45 minuti
Difficulty: Facile

Ingredients for 4 people

300 g of carnaroli rice
2 shallots, chopped or chopped
250 g of gluten-free pillows
8 yolks of egg
60 g grated Parmesan cheese
40 g grated pecorino romano cheese
1 glass of white wine
1.8 l of chicken broth
3 leaves of fresh sage
Salt up to
ground black pepper

Time: 45 minutes 
Difficulty level: easy

Procedure

Mix the egg yolks, the Parmesan cheese and the pecorino cheese in a bowl, then mix the ingredients with a fork.
Dilute the egg yolk and cheese mixture with a ladle of broth until it is smooth; season with pepper.
Put the cream in a bain-marie over the pot with the broth that will be used for cooking the risotto.
Cut the cheek into sticks, sauté in a pan for a few minutes, taking care to stir occasionally with a wooden spoon.
Remove the pillow from the pan only when the fat has become transparent and the lean part will be well colored; take care to leave all the fat in the pan.
Sauté the chopped shallot for a few minutes on a low flame in the fat of the guanciale, when the shallot is soft, add the rice and toast.
Remove the egg cream from the water bath to prevent the egg yolk from clotting.
Blend the rice with white wine while keeping the flame burning to quickly evaporate the alcoholic part of the wine.
At this point bring the rice to the boil with subsequent additions of broth; season to taste with salt and then add the guanciale.
Mix the egg cream with 1/2 ladle of broth, when the rice is cooked, turn off the heat, stir with the egg cream and add a part of the guanciale, leaving aside a third.
Wash the sage well and cut into very thin strips, serve the risotto alla carbonara by adding more freshly ground pepper, the crispy cheek and the sage.