Carbonara Supplì
Volume 1 · Pasta Perfetto
Category: Risotti e riso — Antipasto / Fried Snack
| Amount | Ingredient |
|---|---|
| Carnaroli rice | 500 g (2½ cups) |
| Water | 1.1 L (4½ cups) For cooking the risotto |
| Guanciale | 400 g (14 oz) Diced; some fat reserved for risotto |
| Coarse salt | to taste |
| Egg yolks | 6 |
| Whole eggs | 2 |
| Pecorino Romano | 60 g (⅔ cup) Finely grated |
| Parmigiano Reggiano | 60 g (⅔ cup) Finely grated |
| Black pepper | to taste Generous |
| Breadcrumbs | as needed For breading |
| Oil | as needed For deep frying |
Yield: 20–24 supplì
Time: 30 min prep + 2 hr chill + 15 min fry ≈ 3 hr total
Difficulty: Hard
Procedure
- Cook the risotto — Bring the water to a boil, add salt, and cook the Carnaroli rice like a simple risotto bianco (stirring occasionally until tender and the water is absorbed).
- Incorporate guanciale fat — While the risotto is still warm, stir in rendered fat from the guanciale (reserve the crisp guanciale pieces for filling). Spread the risotto onto a baking tray in an even layer and cool completely, then refrigerate for at least 2 hours until firm.
- Prepare the egg-cheese mixture — In a bowl, whisk together the egg yolks, whole eggs, grated Pecorino Romano, grated Parmigiano Reggiano, and a generous amount of black pepper.
- Combine — Fold the egg-cheese mixture into the chilled risotto until evenly incorporated.
- Form the supplì — With lightly moistened hands, take a portion of the rice mixture and shape it into a ball (about golf-ball size). Press a piece of the cooked guanciale into the center, then seal the rice around it so the filling is completely enclosed.
- Bread — Roll each supplì in breadcrumbs, pressing lightly to coat evenly.
- Fry — Heat oil to 350°F (175°C). Deep-fry the supplì in batches, turning occasionally, until golden brown all over (about 3–4 minutes). Drain on paper towels.
- Serve — Serve hot, with extra black pepper and grated cheese on top if desired.
History & Origin
Supplì are classic Roman street food — fried rice balls typically filled with mozzarella (supplì al telefono). This Carbonara variation reinterprets the flavours of one of Rome's most famous pasta dishes: guanciale, egg yolks, Pecorino Romano, Parmigiano Reggiano, and black pepper, all bound into a crisp, golden rice croquette.
Tips & Techniques
- The risotto must be fully chilled (ideally overnight) before shaping; a warm mixture will fall apart during breading and frying.
- Use Carnaroli rice for its high starch content and creamy texture; Arborio can substitute but yields a softer result.
- Guanciale fat (rendered from the diced guanciale) adds deep pork flavour to the risotto; do not skip this step.
- For even browning, do not overcrowd the fryer — fry in small batches.
- The egg-cheese mixture acts as a binder; the supplì will be delicate before breading, so handle gently.
Related Recipes
- Rice Croquettes Provola Ham (#154)
- Pumpkin Chard Quiche (#62)
- Cheese Spatzli Mushrooms (#153)
Dietary & Allergens
- Contains: Gluten (breadcrumbs), eggs, dairy (cheese)
- Not suitable for: Vegetarians (contains guanciale/pork), gluten-free, dairy-free, or egg-free diets
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.