"This is a delightfully simple yet luxurious meal that is sure to wow everyone. It is by no means authentic, but more a celebration of the classic carbonara flavors, with a crisp exterior contrasting with the soft, creamy interior. Moreover, I have added ricotta to the party just to help hold everything together. Total comfort heaven."
Recipe adapted from Jamie Oliver’s Christmas Book by Jamie Oliver. Copyright © 2017 Jamie Oliver Enterprises. Reproduced with permission from Flatiron Books. All rights reserved. Photography by Ella Miller.
- Total Fat
- Total Carbohydrates
Ingredients 6 Servings
- olive oil
- 3½ oz pecorino or Parmesan cheese
- 10 oz Barilla® Spaghetti
- sea salt and black pepper
- 9 oz piece of guanciale (cured pig’s cheek) or pancetta
- 3 large eggs
- 9 oz ricotta cheese
- 3 sprigs of fresh rosemary
- Preheat the oven to 180ºC/350ºF/gas 4. Rub the inside of a 20cm loose bottomed cake tin with oil, then use a little of the pecorino cheese to finely grate a thin layer all over the base, shaking it up the sides.
- Cook the spaghetti in a pan of boiling salted water according to the package instructions, then drain and leave to steam dry and cool in the colander.
- Meanwhile, finely chop the guanciale or pancetta and place in a non-stick frying pan over a medium heat with 1 tablespoon of olive oil.
- Once the spaghetti is cool, transfer it to a large bowl, gently pulling it apart. Beat the eggs with the ricotta and add to the bowl with a generous pinch of black pepper. 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 minutes, or until golden, crisp and cooked through.
- Leave the carbonara cake to sit for 3 minutes in the tin, then carefully and confidently run a knife around the rim and release it proudly onto a board. Great served with a fresh, zingy lemon-dressed salad on the side.
TIP: This is a great base recipe that can embrace all sorts of seasonal loveliness at different times of the year – from spring peas and asparagus, to fall mushrooms or chunks of roasted winter squash.