Cold Low Carb Risoni with Crispy Bacon, Robiola Cheese, Arugula, and Capers
Cold Low-Carb Risoni with Crispy Bacon, Robiola Cheese, Rocket, and Capers is a fresh, flavorful, and very practical first course.
Low-Carb Risoni are rice-shaped pasta: they are not real rice, but a small format designed for creamy recipes, cold dishes, low-carb salads, and preparations different from classic dry pasta.
In this recipe, the robiola cheese creates a soft cream that binds the Risoni, the rocket adds freshness, the capers provide a savory note, and the crispy bacon brings smoky flavor and contrast.
Compared to the version with bresaola, this recipe is more intense and richer. For this reason, the oil is reduced, and the bacon should be cooked thoroughly, then blotted on kitchen paper.
👉 For this recipe, you can use our Low-Carb Risoni.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low-Carb Risoni | 120 g |
| Sliced Bacon | 60 g |
| Robiola Cheese | 60 g |
| Fresh Rocket | 25 g |
| Desalted Capers | 6 g |
| Extra Virgin Olive Oil | 8 g |
| Lemon Juice | 6 g |
| Cold Water | 20 g |
| Black Pepper | to taste |
| Salt | for cooking water only |
Preparation time
Preparation: 12 minutes
Cooking Low-Carb Risoni: 10 minutes
Cooking bacon: 5 minutes
Cooling: 10 minutes
Total time: approximately 35 minutes
Servings: 2
How to prepare cold Low-Carb Risoni with crispy bacon
1. Cook the Low-Carb Risoni
Bring a generous amount of salted water to a boil.
Add the Low-Carb Risoni and cook for 10 minutes, stirring gently during cooking.
Drain thoroughly.
2. Cool the Risoni
Transfer the Risoni to a bowl or a wide plate.
Immediately dress them with extra virgin olive oil and stir gently.
Let them cool slightly, then completely.
Do not leave them in the colander: with a high-fiber pasta, it's important to dress them immediately so the shapes remain more separated and pleasant.
3. Crisp the bacon
Cut the bacon into strips.
Heat a non-stick pan without adding any fat.
Sauté the bacon over medium heat for about 4-5 minutes, until golden and crispy.
Transfer it to kitchen paper and blot lightly.
This step is important: the bacon should add crispness, not overly grease the dish.
4. Prepare the robiola cream
In a small bowl, mix the robiola cheese with:
cold water;
lemon juice;
black pepper.
Stir until you get a soft, smooth, and not too thick cream.
The cream should bind the Risoni, not smother them.
5. Prepare rocket and capers
Wash and thoroughly dry the rocket.
Rinse the capers carefully, desalt them well, and chop them coarsely.
When using bacon and capers together, be mindful of the saltiness: it's better to use fewer capers, but well distributed.
6. Dress the Risoni
Add the robiola cream to the now-cold Risoni.
Stir gently until evenly distributed.
Add the rocket and capers.
Add the crispy bacon only at the end, so it remains drier and more pleasant to bite into.
Finish with a little black pepper.
7. Let rest and serve
Let the dish rest for 5 minutes before serving.
Serve it cool, but not icy: if it's too cold, the robiola tends to firm up, and the taste is less balanced.
Tips
Choose bacon with simple ingredients and no added sugar.
Do not add extra salt to the dressing: bacon and capers are already salty.
The bacon must be crispy and well-blotted, otherwise the dish becomes too greasy.
Rocket should be added at the end to keep it fresh.
If you want a more fluid cream, add a little cold water to the robiola, one teaspoon at a time.
Estimated nutritional values per 100g of finished dish
| Nutritional Value | Per 100 g |
|---|---|
| Energy | 173 kcal |
| Energy | 724 kJ |
| Fat | 11.0 g |
| of which saturates | 4.3 g |
| Carbohydrates | 1.9 g |
| of which sugars | 0.5 g |
| Fiber | 16.5 g |
| Protein | 7.4 g |
| Salt | 0.8 g |
Note on nutritional values
The values are estimated for the complete recipe, considering:
- 120 g dry Low-Carb Risoni;
- 60 g bacon;
- 60 g robiola cheese;
- 25 g rocket;
- 6 g capers;
- 8 g extra virgin olive oil;
- final weight of the cooked dish approximately 440 g.
The data may vary depending on the bacon brand, the amount of fat released in the pan, the type of robiola used, the degree of desalting of the capers, and the water absorbed by the Risoni during cooking.
For further reading
To best use our low-carb pasta, from cooking to choosing the most suitable format, you can also read the complete guide: Low-carb pasta: what it is, how to cook it, and how to choose the right one.
👉 Discover all formats in the Artisan Low-Carb Pasta collection.