Roma  d’Italia  Carbonara  Cheese  Fondue

Fondue

• 200 g Roma d’Italia pancetta, cut into cubes
• 1 garlic clove, finely minced
• 350 ml dry white wine
• 195 g Gruyère cheese, shredded
• 200 g Emmental cheese, shredded
• 200 g Pecorino Romano cheese, finely shredded
• 1 tbsp cornstarch, dissolved in 2 tbsp of water
• 1/8 tsp nutmeg (optional)
• 2 egg yolks
• freshly ground black pepper
• chives, finely chopped

Sides

•  Roma d’Italia Coppa and Salamino, slices

Other suggested sides

• Bread cubes (focaccia, sourdough, country-style)
• Pan-seared gnocchi
• Roasted Brussels sprouts
• Crunchy broccoli
• Pickles

1. Heat a skillet over medium-high heat.
2. Add the Roma d’Italia pancetta cubes and cook until nicely browned and crispy. Reserve a bit of the rendered fat to flavour the fondue — that’s where the carbonara magic happens!
3. Transfer the pancetta to a paper towel and set aside.
4. In a heavy-bottomed saucepan, sauté the garlic in a little oil. Pour in the white wine and gently heat until it begins to simmer.
5. Gradually add the cheeses (Gruyère, Emmental, and Pecorino), stirring constantly until smooth, along with the nutmeg.
6. Pour in the dissolved cornstarch and stir to stabilize the fondue. Remove from heat.
7. Add the egg yolks, whisking quickly so they incorporate without cooking.
8. Season generously with pepper,  just like a proper carbonara!
9. Meanwhile, add water to the Fondussimo steel pot before placing the ceramic bowl inside for the bain-marie. Adjust the temperature of the electric base to the lowest setting, but don’t hesitate to modulate it during the meal.
10. When ready to serve, transfer the hot cheese mixture into the ceramic bowl of the Fondussimo set.
11. Add the crispy Roma d’Italia pancetta and 1 tbsp of the reserved cooking fat. Garnish with chopped chives.
12. Enjoy with slices of coppa and salamino. Bon appétit!

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