Supplì alla Carbonara

Method

1. Place a cold pan on the stove and add the guanciale cubes. Cook slowly over low heat to render the fat, stirring occasionally.
2. When the guanciale is crispy and golden, remove it with a slotted spoon, leaving the rendered fat in the pan.
3. Turn the heat to medium and add the rice. Toast the rice in the fat for a couple of minutes.
4. Add black pepper and deglaze with a small glass of dry white wine. Let the alcohol evaporate.
5. Begin adding hot chicken broth, one ladle at a time, stirring continuously. Cook the risotto al dente, about 12–13 minutes.
6. Meanwhile, in a bowl, mix the egg yolks with the grated Pecorino Romano cheese.
7. When the rice is cooked, turn off the heat and stir in the reserved crispy guanciale.
8. Transfer the risotto to a wide container to cool. Let it cool slightly, then add the egg yolk and pecorino mixture, stirring well to incorporate.
9. Spread the risotto in the container to cool completely. (Use a wide, shallow dish to speed up cooling.)
10. Prepare the egg wash: mix the egg whites with a splash of milk, a pinch of salt, and a dusting of flour to make a thin batter.
11. Place fine breadcrumbs in a bowl.
12. Take a portion of the cold risotto, flatten it in your palm, place a small piece of mozzarella in the center, then close and shape into a tight ball.
13. Dip each supplì first into the egg wash, then roll in breadcrumbs, pressing lightly to adhere.
14. Heat sunflower oil in a deep pot to 170–180°C (340–350°F). Fry the supplì in small batches until deep golden and crispy, about 4–5 minutes.
15. Remove with a slotted spoon, let rest on paper towels for 1–2 minutes before serving. This allows the mozzarella to become stringy inside.