Carbonara Aranciniand Tomato Sauce




2+ Hours


Wheat, Barley, Soya, Sesame, Milk, Eggs, Gluten


  • 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


  1. 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.
  2. Beat together the garlic puree, black pepper, parmesan and double cream in a small bowl.
  3. Cook the spaghetti in salted boiling water following the instructions, then drain.
  4. 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.
  5. Remove from heat and place in a separate container and season. Cool completely and then chill for 2 hours in a refrigerator.
  6. Preheat oven to 180°c.
  7. 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.
  8. Bake on a parchment paper lined tray for approx. 10 minutes until golden and the core temperature has reached 75°c.
  9. In a separate pan heat the tomato sauce over a medium heat, stirring regularly.
  10. Serve the Arancini with a spoonful or two of the tomato sauce.