Arancini alla Carbonara

I made these arancini as an appetizer for a dinner party recently, and people seriously would’ve been happy if that was the only thing I served. It’s probably the only thing they recall too. After dinner (and a few drinks) we actually heated some more up. It was a perfect nightcap.

In this recipe, we transform the classic Sicilian snack by infusing it with flavors reminiscent of pasta carbonara. This version incorporates pancetta and a rich blend of cheeses into the rice, a little different from traditional arancini which typically features simpler fillings like peas and meat sauce. The result: a delicious, rich, decadent, rice ball with a crispy exterior and melt-in-your-mouth-sumptuous interior.

I won’t lie; they are a little labor intensive. Cooking the rice, shredding the cheese, frying the pancetta, rolling the balls, dipping them in batter – it’s a job. I don’t want to scare you away, though. They are worth every bit of time and effort required!

The good news is you can make them the night before, wrap them really tight with plastic wrap on a cookie sheet and stick them in the fridge until you are ready. I let mine sit out a few minutes before I drop them in the oil. To finish, I grate a little pecorino cheese over top and serve it with some homemade marinara sauce.

How to Make Arancini Carbonara

Preparing the Filling

1. Combine Ingredients:
   • In a medium bowl, mix together the cooked rice, ricotta, mozzarella, eggs, Pecorino cheese, parsley, and crisped pancetta. Stir until all ingredients are well combined.
2. Season:
   • Add salt and pepper to taste.
3. Chill:
   • Refrigerate the mixture for about one hour to help the flavors meld and the mixture to firm up, making it easier to handle.

Forming the Arancini

4. Shape Arancini:
   • Once chilled, use a spoon to scoop the rice mixture and roll it between your palms to form balls. Aim for each to be uniformly sized for even cooking.
5. Prepare for Breading:
   • Line up three dishes for a breading station: one with seasoned flour, one with beaten eggs, and one with seasoned breadcrumbs.
6. Bread Arancini:
   • Roll each rice ball in the flour, dip it in the beaten eggs, and then coat thoroughly in breadcrumbs. Place the breaded balls on a parchment-lined baking sheet.

Cooking the Arancini

7. Preheat Oil:
   • In a deep fryer or a large pot, heat oil to 350°F (175°C).
8. Fry Arancini:
   • Fry the arancini in batches to avoid crowding, until golden brown and heated through, about 4-5 minutes.
9. Drain:
   • Use a slotted spoon to transfer the arancini to a paper towel-lined plate to drain excess oil.

To Serve

10. Garnish and Serve:
    • Sprinkle freshly grated Pecorino Romano cheese over the hot arancini before serving.

Arancini alla Carbonara

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4.9 from 15 reviews

• Author: Jessica Potts
• Total Time: 45 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Crispy risotto balls filled with a creamy carbonara mixture. A fun twist on a Sicilian classic!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) cooked white rice
• 1/2 lbs (227 g) ricotta cheese
• 3/4 lbs (340 g) mozzarella cheese, shredded
• 2 large eggs
• 1 cups (237 ml) grated Pecorino Romano cheese
• 2 tbsp fresh parsley, chopped
• 4 ounces (113 g) pancetta, cubed
• 1 1/2 cups (355 ml) all-purpose flour
• 4 large eggs, beaten
• 2 cups (473 ml) Italian seasoned breadcrumbs
• Salt and pepper
• Oil for frying

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Instructions

1. In a medium bowl, combine rice, ricotta, mozzarella, eggs, pecorino, parsley, and pancetta. Stir until well incorporated. Season with salt and pepper. Refrigerate for approximately one hour, or until the mixture begins to stiffen.
2. Using a spoon, scoop the rice mixture into balls, rolling between your palms to even out the shape.
3. Place the rice balls on a cookie sheet lined with parchment paper.
4. Place seasoned flour in a shallow pan. In another bowl, whisk the eggs. Prepare a third pan with breadcrumbs.
5. Roll the rice balls in flour, then dip in the eggs, and finally roll in breadcrumbs. Refrigerate for up to one day (optional).
6. Preheat oil in a deep fat fryer or large pot to 350°F (177°C).
7. Fry the rice balls until golden brown. Drain on a towel and serve sprinkled with fresh grated pecorino cheese.

Notes

• For easier handling, chill the arancini mixture for at least 30 minutes before shaping. This prevents them from falling apart during frying.
• If you don’t have pancetta, substitute with bacon or finely diced prosciutto for similar salty, savory flavor.
• Leftover arancini can be stored in the freezer for up to 3 months. Reheat in the oven at 375°F (190°C) for 10-12 minutes until crispy.

• Prep Time: 30 minutes
• Chilling Time: 60 mins
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 2 arancini
• Calories: 300
• Sugar: 2
• Sodium: 400
• Fat: 18
• Saturated Fat: 8
• Unsaturated Fat: 8
• Carbohydrates: 30
• Fiber: 2
• Protein: 12
• Cholesterol: 100

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