Carbonara cake

Eggs
3 large
Olive oil
According to taste
Spaghetti
300g
Parmesan
100g
Rosemary
3 sprigs, fresh
Ham
250g, cooked, smoked
Double cream
250ml
60 min
6 servings
Main meal
Lunch
Dinner
Oven
Boil
Baking
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Cooking

1
Preheat the oven to 180ºC/350ºF/gas 4.
2
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.
3
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.
4
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.
5
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.
6
Bake for 35 minutes, or until golden, crisp and cooked through.
7
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. Serve with a fresh, zingy lemon-dressed salad on the side.

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Carbonara cake (6 servings)



Ingredients:


Eggs - 3 large

Olive oil - According to taste

Spaghetti - 300g

Parmesan - 100g

Rosemary - 3 sprigs, fresh

Ham - 250g, cooked, smoked

Double cream - 250ml



Cooking: (60 min)


1. Preheat the oven to 180ºC/350ºF/gas 4.

2. 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.

3. 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.

4. 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.

5. 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.

6. Bake for 35 minutes, or until golden, crisp and cooked through.

7. 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. Serve with a fresh, zingy lemon-dressed salad on the side.