Carbonara Cake

6
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"This is a recipe from Jamie Oliver. I have made it a few times with great success. It is so easy to make and the family really do enjoy this recipe. I found it again today at our local Woolworth's supermarket and I am going to make it again, using sun dried tomatoes and maybe some spring onion and mushroom's. This recipe does need a light dressed salad to compliment the cake."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (205.2 g)
  • Calories 538.8
  • Total Fat - 29.5 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 227.8 mg
  • Sodium - 729.3 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 3.7 g
  • Sugars - 1.6 g
  • Protein - 24.7 g
  • Calcium - 260.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.5 mg

Step 1

Pre heat oven 180C.Cook the spaghetti in a pot of boiling water (as per package instructions). Drain spaghetti in a colander then place back into the pot or put in a large bowl. ( Leaving a tiny amount of liquid is o.k.)

Step 2

Grease a loose bottom cake tin with the oil (this makes it so much easier remove cake from tin), then finely grate a thin layer of cheese all over the base, also shaking it up the sides.

Step 3

When spaghetti is cool, gently pulling it apart; Beat eggs and add them to the spaghetti, add the cream and a pinch of black pepper. Add the chopped ham and finely grate in the rest of your cheese, and finally add the chopped rosemary leaves.

Step 4

Toss spaghetti and gently mix ingredients together well; Pack spaghetti mix into the prepared cake tin and place on a baking tray. Bake for 35 minutes, or until golden, crisp and cooked through.

Step 5

Leave the cake to sit for 3 minutes or so ~ in the tin, then carefully run a knife around the rim and release cake onto a board or plate.

Step 6

Serve immediately.

Tips & Variations


No special items needed.

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