Carbonara Supplì
Ingredients
- Kosher salt and freshly ground black pepper
- 7 ounces guanciale, finely chopped
- 12 ounces spaghetti
- 1 cup grated Pecorino Romano (about 4 ounces)
- 1/2 cup grated Parmigiano-Reggiano (about 2 ounces)
- 8 large eggs
- Sunflower oil, for frying
- 1 cup all-purpose flour
- 2 cups plain breadcrumbs
- Store-bought alfredo-style sauce, for dipping, optional
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