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Carbonara cake
Spaghetti, smoked ham & lotsa lovely cheese
Carbonara cake
Serves 6
Cooks In1 hour
DifficultyNot too tricky
Tap For Method
Ingredients
- 300 g dried spaghetti
- olive oil
- 100 g hard cheese , such as Parmesan, Cheddar, Gruyère
- 3 large free-range eggs
- 250 ml double cream
- 250 g cooked smoked higher-welfare ham
- 3 sprigs of fresh rosemary
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Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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.
Tips
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.
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