Cake Tin Carbonara
Cake Tin Carbonara
- Preparation time 80 mins
- Serves 6 people
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Is it cake? Is it carbonara? Cake-onara?
Layers of pasta, creamy sauce, and crispy bacon create a delicious dining experience that turns the standard pasta on its head. A slice of carbonara, please! See how it's done below.
Ingredients
- Melted butter, for brushing
- 1 cup grated parmesan, extra for greasing
- 300g spaghetti (no. 5)
- 1 Tbsp olive oil
- 200g streaky bacon, chopped
- 3 cloves garlic, crushed
- 4 eggs
- 300ml thickened cream
- Chopped Italian parsley, to garnish
Method
- Brush a 21cm springform pan with butter. Sprinkle extra parmesan over base and sides until coated. Place pan on an oven tray. Preheat oven to 180C fan forced.
- Cook pasta in a pot of boiling salted water until tender, drain.
- Meanwhile, heat oil in a large frying pan over a medium heat. Add bacon and cook for 5 minutes or until golden. Add garlic and stir for 2 minutes. Remove from heat.
- Whisk eggs and cream in a large bowl. Season with salt and pepper. Add pasta, parmesan and bacon mixture. Stir until combined. Pour into prepared pan.
- Bake covered with foil for 20 minutes. Uncover and bake for a further 35-40 minutes or until golden and set firmly.
- Remove from oven and stand in pan for 15 minutes. Carefully remove pan. Use a metal spatula to loosen base then transfer to a serving plate. Brush with melted butter and sprinkle with parsley. Cut into wedges and serve.
Notes
- Serve with salad leaves and balsamic dressing.
- Store remaining carbonara in containers in the fridge up to 3 days. Heat covered in the microwave.
Nutritional Information
- Serving size 200g
- Energy 2590kJ 619kcal
- Protein 30.2g
- Total fat 38.4g
- Saturated fat 20.4g
- Carbs (total) 37.3g
- Carbs (sugar) 1.7g
- Sodium 1120mg
- Vitamin D 2.7µg
All nutrition values are per serve.