Spaghetti Carbonara Cake

Secondo - Main Course


1 lb. Botticelli Spaghetti, cooked according to package directions, drained
¼ cup plus 1 tablespoon Botticelli Extra Virgin Olive Oil
¾ cup plus 1 tablespoon grated Pecorino Romano cheese
2 large eggs
3 large egg yolks
2 cups heavy cream
8 ounces cooked Black Forest ham, diced
½ cup frozen peas, thawed
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper


  • Preheat oven to 350°. Brush 1 tablespoon olive oil on bottom and sides of 9-inch spring-form cake pan. Sprinkle 1 tablespoon cheese on the oiled sides.
  • Place eggs, egg yolks, cream and ¼ cup olive oil in a large bowl and whisk until blended. Add ¾ cup cheese, ham, peas, garlic powder, salt and pepper. Stir well. Add cooked spaghetti and toss until combined; let rest 3 to 5 minutes.
  • Place mixture into prepared pan and press down firmly. Bake 45 to 50 minutes until cooked through. Remove from oven and let rest 3 to 5 minutes. Loosen sides with a knife, and remove sides from springform pan. Cut into wedges and serve.


To catch any drips, place a sheet of foil on the oven rack under the cake pan. 

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