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Carbonara Supplì

Yields4 Servings

 Salt, Pepper, Oil, bread crumbs
 80 g Pecorino
 150 g Guanciale
 8 Egg yolks
 300 g Spaghetti or corallini

Cook the Carbonara pasta
start by putting a pot of salted water on the stove to cook the pasta. In the meantime, remove the rind from the bacon and cut it first into slices and then into strips. Pour the pieces into a non-stick pan and brown for about 15 minutes over medium heat, be careful not to burn it otherwise it will release a too strong aroma. In the meantime, dip the spaghetti or corallini \ ditalini in boiling water and cook for the time indicated on the package. Meanwhile, pour the egg yolks into a bowl, add most of the pecorino required by the recipe, the rest will be used to garnish the pasta.
Insaporite con il pepe nero, amalgamate tutto con una forchetta. Intanto il guanciale sarà giunto a cottura, spegnete il fuoco e tenetelo da parte. Scolate la pasta al dente direttamente nel tegame con il guanciale e amalgamate il tutto. Versate il composto di uova, pepe e pecorino nel tegame, saltate la pasta per amalgamare.
Aggiungere il restante pecorino e il pepe quanto basta.


In case you used spaghetti, cut them until they reach a length of 2 cm.
With your hands take the dough, shape into balls by placing a cube of mozzarella in the center of each and pass them in the breadcrumbs. If you have difficulty in thickening the dough to form the balls, pass them in the beaten egg.


Take the supplì and fry them in plenty of boiling seed oil. Let them brown evenly and drain them on absorbent paper.


Prendete e serviteli caldi :)

Nutrition Facts

Servings 4