Based on a dish from Jamie Oliver, this Carbonara cake is so simple to make. It’s quick enough to be a mid-week meal but a bit more special than plain pasta Carbonara. You can cook the pasta and ham/bacon in advance to make it even quicker. It was a first for us but we’ll certainly be making it again!
Feeds approx.: 6 people
- spaghetti cooked
- hard cheese, finely grated (eg. parmesan, cheddar, edam)
- 3 large eggs
- 250ml double cream
Cook the pasta and bacon and add to a bowl. Allow to cool down. Preheat the oven to 180C. Grease a 20cm loose bottomed cake tin with oil (you can pour a little oil in and get brush it over all the sides.) Sprinkle a thin layer of cheese over the bottom and shake it up the sides a little.
Add the cream and cheese to the bowl of pasta. Break the eggs into a separate bowl first to give them a quick whisk before adding to the pasta. Give it a good mix so all the pasta is coated. Add the pasta to your prepared cake tin and pat down with the back of a spoon.
Put it on a baking tray into the oven and bake for 35 minutes. It’s ready when it looks golden brown and has cooked through. Remove from the oven and allow to cool for a few minutes before turning out of the tin.