Supplì alla Carbonara

A Roman street-food legend reimagined — crispy rice croquettes stuffed with a carbonara heart of guanciale, pecorino, and Parmigiano, breaded in panko and fried to golden perfection.

Amount	Ingredient
1 lb (500 g)	Carnaroli rice
4⅔ cups (1.1 L)	water
14 oz (400 g)	guanciale
6	egg yolks
2	eggs
2 oz (60 g)	Pecorino Romano, grated
1½ oz (40 g)	Parmigiano Reggiano, grated
4	eggs (for breading)
5¼ oz (150 g)	breadcrumbs
3½ oz (100 g)	panko
	peanut oil (for frying), coarse salt, black pepper

Supplì are Rome's beloved fried rice croquettes, and this carbonara version is pure indulgence: Carnaroli rice is cooked until all the water is absorbed, then mixed with crispy guanciale and a silky egg-and-cheese cream made with the rendered guanciale fat. The mixture is shaped into croquettes, breaded in a mix of breadcrumbs and panko, and fried until shatteringly crisp. Inside, the carbonara cream stays soft and rich. Ten supplì of pure Roman joy.

Ingredient notes: Guanciale is cured pork jowl — the true carbonara ingredient. Its rendered fat goes into the egg cream. Panko gives extra crunch; use all breadcrumbs if needed. The rice must absorb all its water so the mixture holds together when shaped.

• Large pot (for the rice)
• Skillet (for the guanciale)
• Immersion blender or whisk
• Bowl (for the egg cream)
• Shallow dishes (for breading)
• Deep pot (for frying)
• Slotted spoon

1. Crisp the guanciale (10 min). Remove the rind and cut the guanciale into cubes. Render in a hot pan over medium heat about 10 minutes, stirring, until crisp but not burned. Drain the guanciale and reserve the rendered fat.
2. Cook the rice (15 min). Bring the water with a little coarse salt to a boil. Add the rice and cook about 15 minutes, stirring often, until all the water is absorbed.
3. Make the carbonara cream (5 min). In a bowl, combine the eggs and yolks, add the Parmigiano and Pecorino, pepper, and drizzle in the reserved guanciale fat while blending with an immersion blender (or whisk by hand) until smooth and homogeneous.
4. Combine (2 min). Add the crispy guanciale and the egg cream to the cooked rice and mix well. Adjust salt if needed.
5. Cool (30+ min). Spread the mixture and let it cool completely so it holds its shape.
6. Shape the supplì (10 min). Shape the cooled rice into croquettes (about 10).
7. Bread (5 min). Dip each supplì in beaten egg, then roll in the breadcrumb-panko mix.
8. Fry (5-7 min). Fry in hot peanut oil until deep golden and crisp. Drain on paper towels and serve hot.

• Render the guanciale gently. Ten minutes over medium heat; crisp but never burned.
• The fat goes in the cream. That's the carbonara secret — the rendered fat emulsifies into the egg cream.
• Rice must absorb everything. All the water gone means the mixture holds together.
• Cool completely before shaping. Warm rice falls apart.
• Panko for crunch. The mix of breadcrumbs and panko gives that shattering crust.
• Hot oil, not smoking. Medium-high; too hot burns the crust before the center warms.

Mistake	Why It Hurts	The Fix
Burning the guanciale	Bitter, acrid fat	Medium heat, 10 patient minutes
Watery rice	Suppli fall apart	Cook until all water absorbed
Warm rice when shaping	Croquettes collapse	Cool completely first
Skipping the egg cream	Missing carbonara soul	The fat + eggs + cheese cream
Oil too hot	Burnt outside, raw inside	Moderate frying temperature
Overcrowding the pan	Greasy, pale supplì	Fry in batches

• Classic Supplì: Fill with ragù and mozzarella instead of the carbonara cream.
• Amatriciana Supplì: Tomato, guanciale, and pecorino filling.
• Cacio e Pepe Supplì: Pecorino and black pepper cream.
• Baked Version: Brush with oil and bake at 400°F (200°C) for 20 minutes.
• Gorgonzola Supplì: A cube of gorgonzola in the center.

Storage Method	Details
Refrigerator	Store fried supplì in an airtight container for up to 3 days.
Freezer	Freeze uncooked or fried for up to 3 months.
Reheating	Oven at 375°F (190°C) for 10 minutes — never microwave.

Roman street food pairs with:

• Frascati — The wine of the Roman hills.
• Prosecco — Bubbles cut the fried richness.
• Vermentino — Crisp and fresh.
• Roman beer — The authentic street pairing.

Per Serving (1 supplì of 10)
Calories	380
Protein	14 g
Fat	18 g
Carbohydrates	41 g
Fiber	1 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is a supplì?

A Roman fried rice croquette — the classic is stuffed with ragù and mozzarella; this version is carbonara-inspired.

What is guanciale?

Cured pork jowl — the true Roman ingredient for carbonara and amatriciana. Pancetta is the closest substitute.

Why does the rice need all the water absorbed?

The starch stays in the pot and binds the croquettes — watery rice falls apart.

Can I bake instead of fry?

Yes — brush with oil and bake at 400°F (200°C) about 20 minutes, turning once.

What's the difference from arancini?

They're cousins — arancini are Sicilian (often cone-shaped, with saffron rice); supplì are Roman and typically round.

• Sicilian Rice Arancini (Volume 3)
• Rice Croquettes with Provola and Ham (Volume 3)
• Risotto alla Carbonara (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.