Return to listing

Oven-baked Risotto Carbonara

I just love pasta with carbonara sauce so much that one day I thought I'd try it with a risotto – same ingredients: pancetta, a strong-flavoured Italian bacon, eggs and sharp Pecorino cheese. The result is outstandingly good and got one of the highest votes from the crew when we were filming the How to Cook television series.

 Oven-baked Risotto Carbonara

  Serves 2

 8 fl oz (225 ml) carnaroli rice
 4½ oz (125 g) cubetti pancetta or chopped bacon
 1 oz (25 g) butter
 1 medium onion, peeled and finely chopped
 1¼ pints (725 ml) chicken or vegetable stock
 3 oz (75 g) finely grated Pecorino Romano, plus some extra for sprinkling
 1 large egg
 2 large egg yolks
 1 heaped tablespoon crème fraîche
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 2, 300°F (150°C).
Need help with conversions?

You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, placed in the oven when it's pre-heated.

This recipe is taken from How to Cook Book One.


First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate.

Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes.

Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper.

Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.

When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes.

Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crème fraîche will have thickened – but no longer, as it will get too thick.

Serve on warm plates with some more Pecorino Romano sprinkled over.


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

Oven-baked Smoked Pancetta and Leek Risotto Serves 6 as a starter or 4 as a main course

Oven-baked Smoked Pancetta and Leek Risotto

If you're put off making risotto because of all that stirring, help is at hand: this lovely oven-baked combination of rice, leeks and pancetta sits happily in the oven and is just as good as the classic version.

Oven-baked Wild Mushroom Risotto Serves 6 as a starter

Oven-baked Wild Mushroom Risotto

Delia has had a revelation - you can cook risotto in the oven, avoiding all that standing at the hob and stirring. And you know what? It's just as creamy as the classic version!

Risotto alla Milanese Serves 4

Risotto alla Milanese

Get stirring! Although there is some mystique about making a risotto, in fact it's dead easy as long as you follow a few simple rules. This Italian classic is great on its own or with meat dishes.

Risotto Verde Serves 6 as a starter or 4 as a main course

Risotto Verde

Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.

Roasted and Sun-dried Tomato Risotto Serves 2 as a supper dish or 3-4 as a light lunch

Roasted and Sun-dried Tomato Risotto

Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish.

Slimmers’ Wild Mushroom Risotto Serves 2-3

Slimmers’ Wild Mushroom Risotto

This wonderful, oven-baked risotto is a treat for vegetarians and slimmers alike: Delia has unearthed an ingredient that adds creaminess without calories. Bet you can't guess what it is!

Melting Chocolate Risotto Serves 6

Melting Chocolate Risotto

Although risotto is usually savoury, think rice pudding and you'll get the point of this lovely, unusual chocolate dessert.




Popular topic
Latest post
Ask Lindsey... Last minute cake increased to 11 inches?
01 Sep 2014 10:16
Coffee Break Well Done!
27 Aug 2014 14:17
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Me too....
30 Aug 2014 18:15
Books me too
17 Jul 2014 16:38
Equipment reply
31 Aug 2014 11:11
Gardening What's happening in your garden
24 Aug 2014 17:44
CMS solutions by