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.