This dish is assembled and baked in a cake tin. Which not only adds a novel touch to the presentation but also simplifies the cooking process. And even better, enjoy more crispy bits and gooey, baked pasta.
Prep time: 10 minutes
Cook time: 1 hour 10 mins
Difficulty: Easy
Serves: 6
Ingredients
Melted butter, for brushing
1 cup grated parmesan, extra for greasing
300g spaghetti (no. 5)
1 tablespoon olive oil
200g streaky bacon, chopped
3 cloves garlic, crushed
4 eggs
300ml thickened cream
Chopped Italian parsley, to for garnish
Method
- Brush a 21cm springform pan with butter. Sprinkle extra parmesan over base and sides until coated. Place pan on an oven tray. Preheat oven to 180C fan forced.
- Cook pasta in a pot of boiling salted water until tender, drain.
- Meanwhile, heat oil in a large frying pan over a 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 a 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 a metal spatula to loosen base then transfer to a serving plate. Brush with melted butter and sprinkle with parsley. Cut into wedges and serve.
- Serve with salad leaves and balsamic dressing.
Smart Tips:
- Store remaining carbonara in containers in the fridge up to 3 days. Heat covered in the microwave.
