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Carbonara Cake Is A Brilliant Dinner Recipe For Using Up Eggs


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oscar hather


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If you’ve never made Carbonara before and aren’t sure where to start, this super easy Carbonara Cake is a brilliant fuss-free way to start your Carbonara journey. Instead of having that silky sauce (which can sometimes curdle if you’re too tentative in your mixing), the pasta, pancetta and Parmesan-laden eggs are all cooked and set together into one cheesy, carby cake that tastes just as good cold as it does hot. Just think of the potential: lunchboxes, picnics, any occasion when a handheld slab of cheesy pasta goodness would go down an absolute treat.

This recipe is a brilliant way to use up both leftover spaghetti and leftover eggs. And, unlike some other Carbonara recipes, this uses whole eggs rather than just yolks – meaning extra protein and less food waste in general.

We’ve made this with veggie bacon before for a vegetarian Carbonara Cake and can confirm, just as delicious. Feel free to sub out the lardons for mushrooms, caramelised onions, left over roasted vegetables and even sun-dried tomatoes, too.

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make:

6 – 8

Preparation Time:

0

hours

5

mins

Cook Time:

0

hours

fifteen

mins

Total Time:

0

hours

twenty

mins

75g

pancetta, bacon lardons, or crumbled chorizo

100g

Parmesan, finely grated

1 tsp.

freshly ground black pepper

500g

cooked spaghetti or other pasta, hot or cold

1 tbsp.

olive oil (optional)

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  1. In a large frying pan over medium heat, fry pancetta until lightly browned and crisp. Leave to cool slightly. Remove from the pan, making sure to leave as much bacon fat in the pan as possible.
  2. In a medium bowl, combine eggs, Parmesan and salt and pepper. Add the cooled pancetta and spaghetti and stir to combine.
  3. Reheat frying pan over a low-medium heat. You should have about 2 tbsp bacon fat left in the pan, but if needed, add 1-2 tbsp olive oil into the bacon fat. Once hot, tip in spaghetti and egg mixture, making sure to flatten it down to fill the pan in one even layer.
  4. Cook for 5-7 mins undisturbed, or until the edges are set and the bottom looks golden brown.
  5. Flip the carbonara cake: loosen the edges of the cake and slide the frittata out of the pan onto a large plate, cooked side down. Place the frying pan upside down on top of the carbonara cake and in one swift motion, flip the whole lot upside down. Carefully remove the plate and use a spatula to make sure the cake is sitting in the center of the pan. Cook for a further 5-7 mins and serve.

carbonara cake spaghetti recipes

oscar hather

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