Ingredients
- 300 gr. dried spaghetti
- olive oil
- 100 gr. leftover hard cheese , such as Parmesan, Cheddar, Gruyère
- 3 large free-range eggs
- 250 ml double cream
- 250 gr. leftover cooked smoked higher-welfare ham
- 3 sprigs of fresh rosemary
Method
- Preheat the oven to 180 ºC.
- Cook the spaghetti in a pan of boiling salted water according to the packet instructions, then drain and leave to steam dry and cool.
- Rub the inside of a 20 cm loose-bottomed cake tin with oil, then finely grate a thin layer of cheese all over the base, shaking it up the sides.
- Once the spaghetti is cool, transfer it to a large bowl, gently pulling it apart, then beat and add the eggs, along with the cream and a generous pinch of black pepper.
- Chop and add the ham, finely grate in the rest of your cheese, and pick, chop and add the rosemary leaves.
- Toss together well, then pack into the cake tin and place on a baking tray.
- Bake for 35′, or until golden, crisp and cooked through.
- Leave the carbonara cake to sit for 3′ in the tin, then carefully and confidently run a knife around the rim and release it proudly on to a board.
- Serve with a fresh, zingy lemon-dressed salad on the side.