CAKE TIN CARBONARA
Serves
6
Preparation
10
minutesCooking Time
1
hour10
minutesIngredients
Melted butter, for brushing
1 cup 1 grated parmesan, extra for greasing
300 g 300 spaghetti (no.5)
1 Tbsp 1 olive oil
200 g 200 streaky bacon, chopped
3 cloves 3 garlic, crushed
4 4 eggs
300 ml 300 thickened cream
Salt and pepper, to season
Chopped Italian parsley, to garnish
Method
- Brush 21cm springform pan with butter. Sprinkle extra parmesan over base and sides until coated. Place pan on oven tray. Preheat oven to 180°C, fan-forced.
- Cook pasta in pot of boiling salted water until tender, then drain.
- Meanwhile, heat oil in large frying pan over 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 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 metal spatula to loosen base. Transfer to serving plate. Brush with melted butter and sprinkle with parsley. Cut into wedges and serve.
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