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Roma d’Italia Carbonara Cheese Fondue

Difficulty Level: Intermediate
Slightly spiced
4 people persons

In collaboration with Aliments Roma

La Fondue au Fromage Carbonara à la Roma d’Italia

When Aliments Roma reinvents cheese fondue, it results in a bold fusion between two comforting classics: Swiss fondue and Italian carbonara!

This gourmet creation combines the creaminess of three noble cheeses (Gruyère, Emmental and Pecorino Romano) with the crispy richness of Roma d'Italia pancetta. The secret? Egg yolks incorporated like in a real carbonara, generous black pepper, and that little bit of cooking fat that makes all the difference.

The result: a smooth, comforting and decadent fondue that celebrates the best of European cheese-making traditions. Served with coppa and salamino, it's the ultimate cozy experience for evenings with friends or family.

Perfect recipe for the Festi-Grill

La Fondue au Fromage Carbonara à la Roma d’Italia

  • Ingredients 

    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

  • Preparation

    • Heat a skillet over medium-high heat.
    • 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!
    • Transfer the pancetta to a paper towel and set aside.
    • 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.
    • Gradually add the cheeses (Gruyère, Emmental, and Pecorino), stirring constantly until smooth, along with the nutmeg.
    • Pour in the dissolved cornstarch and stir to stabilize the fondue. Remove from heat.
    • Add the egg yolks, whisking quickly so they incorporate without cooking.
    • Season generously with pepper,  just like a proper carbonara!
    • 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.
    • When ready to serve, transfer the hot cheese mixture into the ceramic bowl of the Fondussimo set.
    • Add the crispy Roma d’Italia pancetta and 1 tbsp of the reserved cooking fat. Garnish with chopped chives.
    • Enjoy with slices of coppa and salamino. Bon appétit!

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