Empty My Fridge
Friday Night Feast | Carbonara Cake | 8pm. Channel 4. Friday. UK
Ingredients
- Spaghetti · dried300 g
- Olive oil
- Cheese100 g
- Egg3
- Cream250 ml
- Ham · cooked smoked250 g
- Rosemary3 sprigs
Instructions
- Preheat the oven to 180 C (350 F, gas 4).
- Cook the spaghetti in boiling salted water according to the packet, drain, and leave to steam dry and cool.
- Oil a 20 cm loose-bottomed cake tin, then grate a thin layer of cheese over the base, shaking it up the sides.
- Once cool, put the spaghetti in a large bowl and loosen it. Beat in the eggs, cream and a generous pinch of black pepper. Chop and add the ham, grate in the remaining cheese, and chop the rosemary leaves into the mixture.
- Toss well, pack into the tin, and place on a baking tray.
- Bake for 35 minutes, until golden, crisp and cooked through.
- Leave to sit for 3 minutes in the tin, then run a knife around the rim and release onto a board.
Summarized from Jamie Oliver's video. Watch it for the details.
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