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Pearl Couscous Carbonara Risotto

A reimagined version of carbonara using pearl couscous for a creamy and flavorful dish.

Risotto Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Energy: 467 kcal / serving

Instructions

  • 1.   Heat the chicken broth.
  • 2.   Sauté the minced onion in butter in a sauté pan.
  • 3.   Add the pearl couscous and sauté for 1 to 2 minutes.
  • 4.   Deglaze with white wine, then add a ladle of broth once the wine has evaporated. Repeat until the end of cooking.
  • 5.   Reserve one to two ladles of broth for the sauce.
  • 6.   Cut the guanciale into pieces and dry fry in a skillet until browned.
  • 7.   In a bowl, mix the egg yolks, 125g of grated pecorino cheese, and black pepper.
  • 8.   Add the guanciale to the couscous once it is tender but still firm.
  • 9.   Add the broth to the egg/cheese mixture to taste, mix well, and incorporate into the couscous.
  • 10.   Serve with pepper and grated pecorino cheese.

Ingredients for servings

  • 500 g of pearl couscous
  • 5 Eggs
  • 150 g of Pecorino
  • 250 g of guanciale
  • 1 black pepper
  • 1 chicken broth
  • 1 onion (optional)
  • 1 white wine
  • 1 butter
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    467 kcal
    23 %
  • Fat
    1,98 g
    3 %
  • of which saturated
    0,4 g
    2 %
  • Carbohydrates
    92,59 g
    36 %
  • of which sugar
    5,01 g
    6 %
  • Protein
    15,3 g
    31 %
  • Fibers
    5,88 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference