Carbonara Supplì

Carbonara supplì represent a tasty variation of the classic Roman supplì, inspired by the famous carbonara pasta. Here is the recipe:

Ingredients

• 250 g rice for supplì (Arborio, Carnaroli or Vialone Nano)
• 80 g guanciale
• 2 egg yolks
• 50 g grated Pecorino Romano
• 100 g mozzarella for pizza, cubed
• Meat broth as needed
• Salt and black pepper as needed
• Seed oil for frying
• Breadcrumbs as needed
• Flour as needed
• 2 eggs (for breading)

Preparation

1. Start by cooking the rice in plenty of meat broth until cooked but still al dente. Drain and let it cool slightly.
2. While the rice cools, dice the guanciale into small cubes and sauté in a pan until crispy. Remove the guanciale and set aside, allowing it to cool as well.
3. Add the egg yolks, grated pecorino, and a generous grind of black pepper to the cooled rice, mixing thoroughly until the mixture is homogeneous.
4. Gently fold the crispy guanciale into the rice to distribute it evenly.
5. Take a portion of rice and flatten it slightly in your hand, place a few mozzarella cubes in the center, then close the rice around the cheese to form an oval supplì, making sure to seal it well to prevent leaks during cooking.
6. Coat each supplì first in flour, then in beaten egg, and finally in breadcrumbs, ensuring it is fully covered.
7. Heat plenty of seed oil in a pot and fry the supplì until golden. Drain on paper towels to remove excess oil.
8. Let them cool for a few minutes before serving.

Trivia

Supplì take their name from the French “surprise,” meaning surprise, referring to the stringy mozzarella inside that pleasantly surprises those who taste them. With the addition of carbonara, the surprise is twofold: in addition to the molten mozzarella, you encounter the intense flavor of carbonara, making the supplì a particularly rich and indulgent appetizer or snack.