Carbonara Supplì

To make the carbonara supplì, first remove the rind from the guanciale and cut it into cubes 1. Place the guanciale in a well-heated pan 2 and sauté over medium heat for about ten minutes, stirring occasionally and being careful not to burn it 3. Once ready, drain the guanciale and set aside the fat released during cooking.

Meanwhile, put a pot with water on the stove to cook the rice, add a pinch of coarse salt and bring to a boil. Pour the rice and cook for about 15 minutes, stirring often to prevent sticking 4. While the rice is cooking, prepare the egg cream: pour the eggs and yolks into a bowl, then add the Parmigiano Reggiano PDO 5 and the Pecorino Romano PDO 6.

Pepper 7 and add the guanciale fat in a thin stream 8 while blending with an immersion mixer; alternatively, you can use a hand whisk. You should obtain a smooth and homogeneous mixture 9.

After the rice cooking time, check that it has absorbed all the water, then add the browned guanciale 10 and the egg mixture 11. Mix well to combine everything and adjust the salt if necessary, then transfer the seasoned rice onto a baking sheet 12 and let it cool to room temperature. Cover with plastic wrap and refrigerate for 12 hours.

After the cooling time, moisten your hands with water and take portions of rice of about 3.5 oz each. Form the supplì by compacting them well to obtain a cylindrical shape 13; with these quantities, you will get about ten. After forming all the supplì, proceed with the double breading: dip one supplì at a time first in the beaten eggs 14 and then in the breadcrumbs 15.

Repeat the breading by dipping the supplì again in the beaten eggs 16 and finally covering it with panko 17. Place the breaded supplì on a tray 18.

You are ready to fry: heat the oil to 340°F, then immerse 1 or 2 supplì at a time 19 and fry for a couple of minutes, making sure they do not touch the bottom to achieve uniform browning. Drain 20 and transfer the carbonara supplì to paper towels 21. Serve immediately!