Jamie Oliver's Baked Carbonara Cake - with pancetta & lots of lovely cheese

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"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.

 
509
Calories
29g
Total Fat
38.2g
Total Carbohydrates
26.7g
Protein

Ingredients 6 Servings

Ingredients:

  • 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
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Instructions

  • 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.

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