Carbonara Cannoli, turn a classic Roman favourite into the ultimate party starter. These crispy carbonara bites feature a creamy, cheese-filled centre made with Zanetti Grana Padano and Zanetti Pecorino Romano, delivering the rich, savoury flavours of traditional carbonara in every mouthful.
Golden and crunchy on the outside, silky and indulgent on the inside, they’re guaranteed to impress guests and disappear fast.
6 cannoli
medium
Carbonara Cannoli, turn a classic Roman favourite into the ultimate party starter. These crispy carbonara bites feature a creamy, cheese-filled centre made with Zanetti Grana Padano and Zanetti Pecorino Romano, delivering the rich, savoury flavours of traditional carbonara in every mouthful.
Golden and crunchy on the outside, silky and indulgent on the inside, they’re guaranteed to impress guests and disappear fast.
Carbonara Cream:
For the Cannoli::
This cream should be made before you start the recipe, as it needs at least 1 hour to chill.
In a heatproof bowl, combine the egg yolks, Zanetti Pecorino Romano and Zanetti Grana Padano.
Place the bowl over a bain-marie with gently simmering water, making sure the bowl doesn’t touch the water.
Stir continuously with a spatula until the mixture reaches 72°C (162°F). This pasteurises the egg yolks while creating a smooth, rich carbonara base.
Remove from the heat and allow it to cool completely.
Once cold, weigh the finished mixture and fold through the same weight of ricotta until smooth and creamy.
Transfer to a piping bag and refrigerate for at least 1 hour.
Bring a large pot of salted water to a boil.
Cook the cannelloni tubes for 3–4 minutes, just until they become flexible but still hold their shape.
Drain well and pat completely dry with paper towels.
Heat vegetable oil to 180°C (355°F).
Carefully deep fry the cannelloni until they become crisp and beautifully golden.
Transfer to a wire rack or paper towel and allow them to cool completely.
Finely chop the guanciale (or pancetta).
Place it into a cold frying pan, then turn the heat to medium.
Slowly render the fat until the guanciale becomes deeply golden and crispy.
Drain on paper towel and allow to cool.
Pipe the chilled carbonara cream generously into both ends of each crispy pasta shell.
Roll each end of the cannoli in the crispy guanciale so it sticks to the filling.
Finish with a generous grating of Zanetti Pecorino Romano over the top.
Serve immediately while the shell is perfectly crisp and the filling is cold and creamy.
