Fried Carbonara with Cheese Fondue Pecorino
Fritto di Carbonara con Fonduta di Pecorino
Leftover carbonara in a crispy crust with pecorino cream
Crispy fried carbonara, served with cheese fondue Pecorino Roman and black pepper.
This one-dish meal reinterprets leftover carbonara in a crispy dish, suitable for an informal lunch, a dinner, or a hearty appetizer. The pasta, firmed into a compact shape, retains a soft center and is coated in panko breading, which during frying develops a golden, crumbly surface. The fondue Pecorino Romano adds a creamy, savory component, while black pepper recalls the aromatic profile of carbonara and rounds out the dish with a pungent note. The flour-and-water batter helps the panko adhere evenly without overpowering the pasta's flavor. Frying at a controlled temperature produces a dry crust and a warm interior, preventing it from browning too quickly. This preparation is a modern reinterpretation of a dish associated with the cuisine of the Lazio.
Instructions
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5 steps · natural Italian voice
Prepare the fondue
30 minHeat the heavy cream in a saucepan without bringing it to the boil. Combine the Pecorino Grated Romano and mix off the heat until you obtain a smooth, homogeneous cream. Strain through a fine sieve, pour into a siphon, load with 2 charges, and let it rest in the refrigerator for 30 minutes.
Compact the carbonara
60 minLine a concave mold with plastic wrap and spread the remaining carbonara. Compact the dough by pressing with the plastic wrap and against the sides of the mold, until it forms a smooth shape. Cover and let it set in the refrigerator for 1 hour.
Bread it
5 minMix water and flour until a smooth batter forms. Divide the bowl into portions, keeping the plastic wrap, then remove it. Dip each portion in the batter, let it drip off, and coat it with the panko, pressing lightly. Let it rest for 5 minutes at room temperature.
Fry
5 minHeat the seed oil to 160°C (32°F) and immerse the portions without overloading the container. Fry them until the breading becomes evenly golden and crispy. Drain them on a wire rack. paper towels and finish with a generous grinding of black pepper.
Plate up
Shake the siphon and distribute the fondue pecorino in the center of the plates. Cut each fried food in half to reveal the filling and arrange it on the cream. Serve immediately, while the breading is still crispy and the center is warm.
Chef's Tips
Keep the oil at 160°C (32°F) throughout the frying process, checking it between servings: a stable temperature will brown the panko without burning it and heat the heart of the carbonara evenly.
Ingredients
- Leftover Carbonara, 4 servings
- Seed oil for frying, as needed
- Black pepper, as needed
- 00 flour, (3.53 oz) 100 g
- Water, (3.53 oz) 100 g
- Panko bread, (10.58 oz) 300 g
- Pecorino Romano, (2.82 oz) 80 g
- Heavy cream, (2.82 oz) 80 g
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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