Carbonara Aranciniand Tomato Sauce
Serves
10
Time
2+ Hours
Allergens
Wheat, Barley, Soya, Sesame, Milk, Eggs, Gluten
Ingredients
- 200g Mozzarella
- 125g Plain flour, seasoned
- 5 Eggs, beaten
- 250g Breadcrumbs
- 120g Bacon, diced
- 1tbsp. Garlic puree
- 200g Parmesan, finely grated
- 100ml Double cream
- 450g Spaghetti, broken into small pieces
- Lo salt, pinch
- Ground black pepper, pinch
- 10ptns Accent tomato sauce
Method
- To make the carbonara, place the bacon into a cold frying pan over a medium heat and cook for approx. 5-10 minutes, until the fat has melted from the bacon and has become crisp. Remove from the heat and set aside.
- Beat together the garlic puree, black pepper, parmesan and double cream in a small bowl.
- Cook the spaghetti in salted boiling water following the instructions, then drain.
- Add the spaghetti into the bacon pan. Stir well, then add the cream mix into the pan over a low heat, cooking for a minute until the sauce has thickened.
- Remove from heat and place in a separate container and season. Cool completely and then chill for 2 hours in a refrigerator.
- Preheat oven to 180°c.
- Once chilled, roll into ten even sized balls and coat with the flour, then the beaten eggs and then the breadcrumbs and ensure an even coating.
- Bake on a parchment paper lined tray for approx. 10 minutes until golden and the core temperature has reached 75°c.
- In a separate pan heat the tomato sauce over a medium heat, stirring regularly.
- Serve the Arancini with a spoonful or two of the tomato sauce.
