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Spaghetti Carbonara Cake

Spaghetti Carbonara Cake

Delicious Entree Bake


  • 1 lb. Spaghetti, cooked according to package directions, drained
  • ¼ cup plus 1 tablespoon Botticelli Baking 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 Black Forest ham, diced
  • ¾ cup frozen peas, thawed
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ 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 50 to 60 minutes until cooked through. Let rest 3 to 5 minutes, loosen sides with a knife, and remove from pan. Cut into wedges and serve.

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

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