Carbonara rice balls

By the GetYourMacros team · 31 August 2026

Baked rice balls packed with the classic Roman flavors of guanciale, pecorino, and egg.

• Time 25 min
• Course Snack
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 30 g White rice
• 10 g Guanciale (cured pork jowl)
• 10 g Pecorino romano
• 1 Egg (60 g)
• 15 g Breadcrumbs
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil the rice in salted water until very tender, then drain and let it cool slightly.
2. Dice the guanciale and cook it in a pan over medium heat for 4-5 minutes until crispy; set aside.
3. In a bowl, mix the rice with the pecorino cheese, the crispy guanciale, and plenty of black pepper.
4. Beat half an egg (30g) and add it to the rice mixture, stirring until the starch binds everything together.
5. Form small oval balls with dampened hands and roll them in the breadcrumbs to coat.
6. Place on a baking sheet and bake at 200°C for 12-15 minutes until golden and crunchy.
7. Let them rest for 2 minutes before serving so the flavors settle.

Tips

• Baking instead of frying keeps them light without losing the authentic carbonara crunch.
• These can be reheated in an air fryer for 3 minutes to regain their crispiness.

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