Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Carbonara Supplì
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- Level: Intermediate
- Total: 2 hr 30 min (includes chilling time)
- Active: 1 hr 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 408
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 111 mg
- Sodium
- 372 mg
Traditionally, supplì are Italian fried rice snacks, similar to arancini but shaped like an egg with mozzarella in the mixture. Here, I created a deep-fried snack that’s reminiscent of supplì with the flavors of carbonara — salty guanciale, spicy pepper and nutty Pecorino Romano. I cooked the spaghetti in the style of a dish from Puglia called Assassina – in a skillet with hot water added a little at a time until the spaghetti is al dente and the starches are released and super creamy, which helps hold the pasta ball together. These supplì are also a great way to use leftover cooked pasta.
- Level: Intermediate
- Total: 2 hr 30 min (includes chilling time)
- Active: 1 hr 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 408
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 111 mg
- Sodium
- 372 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer; food-safe disposable gloves, optional- Add 4 cups water, 2 teaspoons salt and a generous amount of pepper to a medium pot and bring to a boil over medium-high heat.
- Meanwhile, cook the guanciale in a large high-sided skillet over medium heat, stirring frequently, until the fat has released and the meat is crispy and golden, 6 to 7 minutes.
- Break the spaghetti in half and add to the skillet with the guanciale. Use tongs to toss the pasta in the fat, then let the pasta cook, without tossing or stirring, until some of the pieces on the bottom start to crisp, 1 to 2 minutes. Add a third of the boiling water to the skillet and let it cook, tossing the pasta a few times, until evaporated. Repeat this process 2 more times until the pasta is al dente. Remove the skillet from the heat.
- Whisk the Pecorino Romano, Parmigiano-Reggiano and 4 of the eggs in a medium bowl until smooth. While stirring constantly, slowly drizzle the egg mixture into the pasta and stir until smooth, creamy and all of the cheese has melted. Transfer the pasta to a baking sheet and spread it out evenly. Refrigerate until chilled, about 1 hour.
- When ready to fry, heat 3 inches of sunflower oil in a large, heavy-bottomed pot fitted with a deep-fry thermometer over medium-high heat until it reaches 375 degrees F.
- Prepare a standard breading station: Add the flour to a shallow bowl or pie plate and the breadcrumbs to a second shallow bowl or pie plate, then whisk the remaining 4 eggs in a third shallow bowl or pie plate. Mix 1 teaspoon salt and a few grinds of pepper into each bowl. Line a baking sheet with paper towels.
- Use a paring knife to cut the chilled pasta into 16 rectangles. Working with 1 rectangle at a time, form the pasta into an egg shape. Coat it first in the flour, then the egg and then the breadcrumbs, using your hands to keep the egg shape intact each time. Repeat this breading process a second time. (Food-safe disposable gloves are highly recommended during this process. Not only will they keep your hands clean, but they will allow for a smooth formation of the supplì.)
- Carefully drop the supplì into the oil and fry until golden brown on all sides, 2 to 3 minutes. Use a slotted spoon to transfer to the prepared baking sheet. Repeat with the remaining pasta rectangles 1 at a time. Serve immediately with alfredo sauce for dipping, if using.
