Supplì alla Carbonara
If Mattonelle di Lasagna are doses of Sunday comfort, then these fried carbonara parcels are Rome’s most indulgent snack. Inspired by the egg-shaped structure of supplì but with strands of spaghetti instead of rice, this variation delivers all the richness of carbonara in a crispy, burnished shell. Use the carbonara recipe, but scale back the pasta to 12 ounces to keep the sauce-to-carb ratio extra creamy and cohesive.
4 ingredients
Prep: 25 mins
Cook: 15 mins
Supplì alla Carbonara
Ingredients (4)
Ingredients (4)
Instructions
Cool the carbonara in a 9-inch square baking dish, then cover it with plastic wrap and refrigerate until firm.
Slice the carbonara into 9 equal pieces.
Use your hands to shape each portion into an egg-shaped parcel.
Set aside on a plate, then transfer to the refrigerator to chill, about 20 to 30 minutes.
Follow the recipe and instructions in this link for setting up a breading station, dredging, and heating the oil.
Fry the supplì in batches, turning to cook evenly, until deep golden brown.
Remove the supplì with a slotted spoon and drain on paper towels.
Sprinkle with salt and serve immediately.
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