Instructions

1. 1. Prepare the egg-cheese cream: Beat 3 egg yolks with most of the grated Pecorino and black pepper until smooth.
2. 2. Place the mixture over a bain-marie (bowl over gently simmering water, not touching water) and stir constantly on medium-low heat until it thickens to a smooth, creamy sauce (3-5 minutes). Set aside.
3. 3. Cook guanciale: Remove rind, slice into strips. In a heavy-bottomed pot, render guanciale slowly over medium heat for about 10 minutes until crispy and golden. Drain on paper towels. Reserve the rendered fat in the pan.
4. 4. Make the risotto: Toast the rice dry in the pot with guanciale fat, stirring frequently for 2-3 minutes until grains turn translucent at edges.
5. 5. Add hot broth one ladle at a time, stirring constantly and allowing each ladleful to absorb before adding the next (20-25 minutes total).
6. 6. Rice should be al dente (creamy but with slight firmness inside).
7. 7. Off the heat: Fold in about half of the browned guanciale and all the egg-Pecorino cream, stirring quickly and continuously so eggs stay creamy and don't scramble.
8. 8. Add butter and remaining Pecorino if desired (mantecatura step). Stir vigorously.
9. 9. Divide into plates immediately. Top with remaining guanciale, extra black pepper, and herbs (marjoram or parsley if desired).
10. 10. Serve immediately while creamy and warm.