Rice and Grains

Riso Carbonara


  • left over rice
  • 1/2 cup of pancetta chopped
  • 1/2 cup of shallots, finely chopped
  • 1 cup of fully cooked peas
  • 1 raw egg
  • Finely grated parmigiano
  • Chopped parsley
  • Black pepper


Time: 30 minutes
Yield: 4

Make the rice

  • Diced pancetta lardons over low heat., Remove them before they are crispy. Raise the heat to high. Stir-fry day-old rice in the rendered fat until it starts to get crunchy. Add a finely minced shallot. Stir in a cup fully cooked peas. Add the pancetta back into the pan. Ladle the rice into individual bowls. Top each serving with a raw egg, a flurry of Parmigiano, chopped parsley, and a good grind of black pepper.
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