Cake Tin Carbonara

By Market Magazine
CAKE TIN CARBONARA

CAKE TIN CARBONARA

0 from 0 votes
Serves

6

Preparation

10

minutes
Cooking Time

1

hour 

10

minutes

Ingredients

  • 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.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Leave a Review or share your tips!

Your email address will not be published.

What's Trending Now

Hit enter to search or ESC to close

Don't miss a thing!

Get all our latest recipes, cooking tips and tricks, gardening ideas and all things happening in-store at Harris Farm in your inbox every week.