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Oven-baked risotto carbonara
- 8fl oz/225ml carnaroli rice
- 4oz/125g cubetti pancetta
- 1oz/25g butter
- 1 medium onion
- 1 pints/725ml chicken or vegetable stock
- 3oz/75g finely grated pecorino
- 1 large egg
- 2 large egg yolks
- 1 heaped tbsp crme frache
- salt and freshly milled black pepper
Directions:View on BBC Food
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