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Spaghetti Carbonara Scotch Eggs

Recipe

Serves: 4 people   |   Prep time: 30, Plus chilling time   |   Cooking time: 15 minutes

Italian   |   Main  

  

Ingredients

  • 100g Spaghetti
  • 8 Medium Eggs
  • 150g Cucina Creamy Lasagne Sauce
  • 1 flat tsp Garlic Granules
  • 75g Parmesan Cheese, finely grated
  • 100g Mozzarella, grated
  • 100g Specially Selected Streaky Bacon
  • 50g Plain Flour
  • 100g Fresh Breadcrumbs
  • Sea Salt and Black Pepper
  • 20ml White Wine Vinegar
  • Oil, to deep fry  

  

Method

  1. Boil 4 of the eggs for 6 minutes in boiling water with the vinegar. Drain and plunge the eggs into cold water.
  2. Chop the bacon into small pieces, fry in a pan until crisp, then allow to cool.
  3. Cook the spaghetti as per directions on the pack, drain and allow to cool, then chop into small pieces.
  4. Take another 2 eggs and put the yolks into a bowl with the lasagne sauce and mix well. Add the parmesan cheese, mozzarella, bacon, garlic granules and spaghetti. Season with some black pepper and mix well, then cover and put in the fridge to chill for an hour.
  5. Break the 2 remaining eggs into a bowl, season with some salt and beat well.
  6. Add the flour to a bowl and the breadcrumbs to another. Peel the boiled eggs, then divide the spaghetti mixture into 4.
  7. Dip these eggs into the flour, then pat around the spaghetti mixture to coat the eggs. Then dip each one into the flour, then the egg and finally the breadcrumbs.
  8. Heat the oil to 180°C and deep fry them for 4 minutes or until golden, then serve.