Fried Carbonara

Dice the guanciale into small pieces.

Add the diced guanciale to a cold skillet and cook over medium heat to render the fat until crispy.

In a large bowl, combine the egg yolks, freshly grated Pecorino Romano, and Parmesan cheese. Whisk to combine and season with freshly ground black pepper.

Once the guanciale is crispy, strain off most of the rendered fat, leaving the guanciale in the pan.

Cook spaghetti in a large pot of salted boiling water according to package directions until al dente.

Temper the egg and cheese mixture by slowly whisking in a ladleful of hot pasta water.

Add the cooked spaghetti to the pan with the guanciale. Turn off the heat and pour the tempered egg mixture over the pasta, tossing continuously to create a creamy sauce without scrambling the eggs.

Transfer the finished carbonara to a dish and allow it to cool completely.

Once cooled, shape the carbonara into balls with your hands.

Set up a breading station with three separate dishes: one for flour, one for beaten eggs (egg wash), and one for panko breadcrumbs.

Dredge each carbonara ball first in flour, then dip in the egg wash, and finally coat thoroughly in breadcrumbs.

Heat vegetable oil in a deep pot to 350°F (175°C).

Carefully fry the breaded carbonara balls until golden brown and crispy on all sides.

Remove the fried balls from the oil, let them drain, and garnish with additional grated cheese before serving.