Supplì alla carbonara

Carbonara-style supplì are a tasty twist on the classic Roman supplì, taking inspiration from the famous carbonara pasta. Here is the recipe:

Ingredients

• 250 g of rice for supplì (Arborio, Carnaroli, or Vialone Nano)
• 80 g of guanciale
• 2 egg yolks
• 50 g of grated Pecorino Romano
• 100 g of diced mozzarella for pizza
• 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. Begin by cooking the rice in plenty of meat broth until it is cooked but still al dente. Drain it and let it cool down.
2. While the rice cools, cut the guanciale into small cubes and brown it in a pan until it becomes crispy. Remove the guanciale and set it aside to cool as well.
3. Add the cooled egg yolks, grated pecorino cheese, a generous grind of black pepper to the rice, and mix everything thoroughly until you get a uniform mixture.
4. Incorporate the crispy guanciale into the rice and gently mix to distribute it evenly.
5. Take a portion of rice and slightly flatten it in your hand, place some mozzarella cubes in the center and then close the rice around the cheese, forming an oval-shaped supplì, making sure to seal it well to prevent spillage during cooking.
6. Dip each supplì first in flour, then in beaten egg, and finally in breadcrumbs, making sure it is completely covered.
7. Heat a generous amount of seed oil in a pot and fry the supplì until they are golden. Drain them on paper towels to remove excess oil.
8. Let them cool down for a few minutes before serving.

Curiosity

Supplì get their name from the French word “surprise,” referring to the piece of melting mozzarella inside that pleasantly surprises those who taste them. With the addition of carbonara, the surprise is double: beyond the melting mozzarella, one encounters the intense flavor of carbonara, making the supplì a particularly rich and indulgent appetizer or snack.