I love comfort food, there are certain meals that are just so homely and warming that they just make you feel at home.
Carbonara is one of my go to comfort foods, I love the richness of the cream sauce and the saltiness of the ham. I also love to add vegetables to my dishes in any way I can. Usually in carbonara I add mushrooms, garden pea, seasonal veg such as asparagus and so on.
So the other week I was watching Jamie and Jimmy's Friday Night with top chef Jamie Oliver. One of his recipes was taking traditional carbonara and turning it in to a cake. once cooked it looked delicious and I remember seeing something similar before done with spaghetti Bolognese.
I had some time this week so I thought I'd give this recipe a shot,
Jamies Recipe can be found on his website here: www.jamieoliver.com
I adapted it slightly to suit my taste - you will need a loose bottom cake tin and set your oven to 180c (fan)
Ingredients
Following Jamie's recipe I cooked the spaghetti as I normally wood in salt water with a dash of olive oil
I grow herbs in my garden so I pinched 3 sprigs of Rosemary and dipped them in the boiling water of the pasta before stripping the leaves and adding to the mix
I served with a side salad.
The crunchy texture gave way to a creamy centre - it's a lovely change which I think will make an addition to spring - summer menus. It's also adaptable and you could add any vegetables or cheese you wanted to.
Carbonara is one of my go to comfort foods, I love the richness of the cream sauce and the saltiness of the ham. I also love to add vegetables to my dishes in any way I can. Usually in carbonara I add mushrooms, garden pea, seasonal veg such as asparagus and so on.
So the other week I was watching Jamie and Jimmy's Friday Night with top chef Jamie Oliver. One of his recipes was taking traditional carbonara and turning it in to a cake. once cooked it looked delicious and I remember seeing something similar before done with spaghetti Bolognese.
I had some time this week so I thought I'd give this recipe a shot,
Jamies Recipe can be found on his website here: www.jamieoliver.com
I adapted it slightly to suit my taste - you will need a loose bottom cake tin and set your oven to 180c (fan)
Ingredients
- olive oil to line the tin
- 90g of mixed cheese (parmesan, cheddar)
- 250g of double cream
- 110g of Cooked Ham
- 100g of mushrooms
- 3 medium eggs
- 3 sprigs of fresh rosemary
- 300g of spaghetti
Following Jamie's recipe I cooked the spaghetti as I normally wood in salt water with a dash of olive oil
I then lined the cake tin with oil and sprinkling of parmesan cheese
I chopped the ham and mushrooms and added them to the cream, hard cheese, 3 eggs and a pinch of salt.
I grow herbs in my garden so I pinched 3 sprigs of Rosemary and dipped them in the boiling water of the pasta before stripping the leaves and adding to the mix 
Once the spaghetti cooked I left it to cool in a colander
After it's cooled i add it to the mix and then place it in the cake tin
It takes around 35 minutes in the oven to bake until crispy on the top
Once cooked the cake stands for 3 minutes before cutting and serving
I served with a side salad.
The crunchy texture gave way to a creamy centre - it's a lovely change which I think will make an addition to spring - summer menus. It's also adaptable and you could add any vegetables or cheese you wanted to.
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