Carbonara Risotto w/ Turkey Bacon

Creamy, dreamy Carbonara Risotto w/ Turkey Bacon!

Creamy, dreamy Carbonara Risotto w/ Turkey Bacon!

The traditional version of the most famous pasta dish in the Roman cuisine consists of spaghetti, pancetta, Parmesan cheese and Pecorino, olive oil and freshly cracked black pepper. Now, my version isn’t entirely classic, buttt I’m sticking to the no cream rule, because a good Carbonara doesn’t need any cream.

In my version I’m also not using spaghetti, mainly because I was too lazy to cook some and risotto seemed like an easier option. The starch in the rice, broth, egg yolk and cheese also make it very creamy dish. So, by using rice we’re definitely not compromising on creaminess. You just end up with a very rich, flavoursome and good meal. Soul satisfying if you ask me!

Would you try out this recipe?

Would you try out this recipe?

Try it out! Plus, if you need some extra help then check out my TikTok video!

>>While you’re on the roll making risotto’s, give my Yellow Curry Risotto w/ Chili Shrimp also a try! Fusion to the max but seriously YUM!

Carbonara Risotto w/ Turkey Bacon

  • Prep: 15 min
  • Total: 45 min

  • Meat


NOTE: This recipe makes two portions.

- ½ cup Risotto rice
- 1 ½ - 2 cups of chicken/veggie stock 
- ¾ cup Parmesan cheese (I LOVE cheese)
- 1 tbsp olive oil + 1 tbsp of butter
- 1 shallot (finely chopped)
- 2 garlic cloves (minced)
- 4 slices of Turkey Bacon (I got mine from the Turkish store and they are also Halal) or get some vegan bacon!
- chili flakes
- salt & pepper to taste

For garnish:
- Parmesan cheese
- parsley or in my case some finely chopped spring onions


  1. Pour the chicken/veggie stock to a saucepan and bring it to a simmer over low heat.

  2. Heat 1 tbsp olive oil + 1 tbsp of butter over medium heat in a deep pan.

  3. Add the shallot and garlic to a pan. Cook for 3 minutes.

  4. Then add the Turkey Bacon and red pepper flakes. Cook for 3 minutes and add the rice. Stir well and cook for 2 minutes.

  5. Lower the heat to medium low and start adding the hot chicken stock ½ cup at a time. Make sure that the stock gets absorbed in before adding more.

  6. After about 15-20 minutes, all of the stock should be in and absorbed. Add the cheese. Cover the pot with a lid and remove from heat. Let this sit for five minutes (not shown in the video).

  7. Then remove the lid, add the egg yolk, spring onions and more cheese (the extra cheese is optional). Stir well until the egg yolk is fully absorbed. You should end up with a pastel yellow risotto. Serve immediately and enjoy!

    - Never leave your risotto alone! Give it some TLC and don't abandon it ;-) 

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.