I'm a big fan of using Arborio Rice in place of pasta. You literally cook it the same way you would cook any dry pasta, in a pot a well-salted boiling water, for about 11 minutes until al dente, and then drain.
Feel free to double the recipe (when I double the recipe I use three eggs), which will make enough for two people, plus leave you with leftovers for lunch the next day.
1 C Arborio Rice
1 Tbsp olive oil
1 clove garlic, finely chopped
pinch chili flakes
4 strips of bacon, cut into 1/2-inch pieces
salt and pepper, to taste
Parmigiano, grated, to taste
- bring a large pot of well-salted water to a boil - add Arborio Rice and cook 11 minutes, or until al dente
- while rice is cooking, heat olive oil in a pan - add garlic, chili flakes and bacon - cook until bacon is almost crispy
- while bacon is cooking, whisk egg, salt and pepper in a bowl
- drain rice and add it to the pan with the bacon - *DO NOT DRAIN FAT* - mix well - you want to coat all of the rice with bacon fat - add the bacon/rice mix to the bowl with the whisked egg - stir well to coat evenly with egg - add a couple of handfuls of grated Parm and mix well - serve hot with more grated cheese on top
* It may sound kind of gross to leave the bacon fat in this dish but, I'm sorry to say, it's a key ingredient (I'm not really sorry to say that). The hot bacon fat emulsifies with the raw egg, turning it into a glorious, silky, delicious sauce. Just go to the gym one extra time and you'll be fine.