In the Kitchen: Carbonara Cake

Carbonara is one of my favourite go-to pasta dishes. Obviously it is delicious and super-simple to make, but the real reason I make it so often? I always have the ingredients in the cupboard. If we ever run out of essentials like eggs, bacon, mushrooms and pasta then I don’t want to live in that world. And no, I’m not exaggerating. carbonara is king. But you know what I’d never heard of until recently and which has forever changed by carbonara loving life? The existence of a carbonara cake.

Yes that is a thing. A real, actual – not to mention delicious -thing. What is it I hear you say. It’s essentially a pasta bake that tastes like carbonara and which can be sliced like a pie. As in you get a triangular slice of carbonara pie that is an amazing solid mass of loveliness. I bet you like the sound of a carbonara cake now, don’t you?
Oh and bonus – it’s super simple to make. Because, duh, life’s too short for recipe faffing and slaving over a hot stove. Throwing everything in and baking it is the way forward.

So behold the carbonara cake recipe. This recipe is courtesy of that loveable chap Jamie Oliver, although we did make a few small amends.

Carbonara Cake – Ingredients

half a pack of chestnut mushrooms / eight rashers of bacon / 300g of spaghetti / three eggs / 250ml double cream / black pepper / 10g parmesan / 90g extra-strong cheddar

Carbonara Cake – Recipe

Lightly oil a loose bottomed cake tin (approx 20cm in diameter)
Sprinkle the parmesan into the cake tin so it sticks to the oil
Fry your mushrooms and bacon, then cut the bacon into chunks
Cook your pasta and then drain
Throw the cream, eggs, cheddar cheese, bacon and mushrooms into a large mixing bowl and mix well
Add the cooked spaghetti and mix thoroughly
Tip all the ingredients into the loose bottomed tin
Bake in the over for 35 minutes on 140℃
Slice into segments and enjoy with salad

See, I told you it was easy! And what makes the carbonara cake even better? It is almost better the next day as a leftovers lunch. The flavours have strengthened and it perfectly keeps its shape. Just perfect for a mid-week lunch that’s more interesting than a soggy sandwich. And I don’t know about you but having pasta lunch fills me up for the rest of the day and results in minimal snacking.

Tell me, are you intrigued enough by the idea of a carbonara cake to give it a whirl? I think you’ll love it. Plus you could definitely throw in ham if that’s what you had in the fridge, or you could bung in spinach or broccoli or even artichoke hearts as well. The possibilities are endless!

-Fi x