In a small bowl, mix the egg yolks well with cream, cheese, salt and pepper.
Deglaze with the wine, then start cooking by adding the hot broth one ladle at a time, stirring occasionally.
When the rice is cooked, turn off the heat and stir in the yolks, mixing well, then add the bacon too.
Mix well and season with salt and pepper if necessary.
The carbonara risotto is ready, you just have to serve it immediately.
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