“This is a delightfully simple, luxurious, yet slightly trashy meal that is sure to wow everyone. It gives you classic carbonara flavours, but with a crisp exterior to contrast with that creamy interior. Total comfort heaven. ”
Cook the spaghetti in a pan of boiling salted water according to the packet instructions, then drain and leave to steam dry and cool in the colander.
Meanwhile, rub the inside of a 20cm loose bottomed cake tin with oil, then finely grate a thin layer of cheese all over the base, shaking it up the sides.
Once the spaghetti is cool, transfer it to a large bowl, gently pulling it apart, then beat and add the eggs, along with the cream and a generous pinch of black pepper. Chop and add the ham, finely grate in the rest of your cheese, and pick, chop and add the rosemary leaves.
Toss together well, then pack into the cake tin and place on a baking tray. Bake for 35 minutes, or until golden, crisp and cooked through.
Leave the carbonara cake to sit for 3 minutes in the tin, then carefully and confidently run a knife around the rim and release it proudly on to a board. Great served with a fresh, zingy lemon-dressed salad on the side.
This is a great base recipe that’s able to embrace all sorts of seasonal loveliness at different times of the year – from spring peas and asparagus, to autumn mushrooms or chunks of roasted winter squash.