Oscar Hazer
If you’ve never made Carbonara before and don’t know where to start, this super easy Carbonara cake is a great, no-fuss way to start your Carbonara trip. Instead of this silky sauce (which can sometimes curdle if you mix too carefully), pasta, pancetta and parmesan eggs are cooked and combined into one carb-filled cheesecake that tastes just as good as it does when cold. it’s hot. Just think of the potential: lunch boxes, picnics, any occasion where a hand-cooked cheese spread becomes an absolute treat.
This recipe is a great way to use both leftover spaghetti and leftover eggs. And, unlike some other carbonara recipes, it uses whole eggs, not just the yolks, which means extra protein and less food waste overall.
We’ve already done this with veggie bacon for Carbonara veggie cake and can confirm it’s just as delicious. Feel free to replace lard with mushrooms, caramelized onions, leftover fried vegetables, and even sun-dried tomatoes.
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Does:
6 – 8
Preparation time:
0
clock
5
minutes
Time for preparing:
0
clock
fifteen
minutes
Total time:
0
clock
twenty
minutes
pancetta, bacon bacon or crumbled chorizo
Parmesan, finely grated
freshly ground black pepper
cooked spaghetti or other pasta, hot or cold
olive oil (optional)
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- In a large skillet over medium heat, cook the pancetta until browned and crispy. Let it cool down a bit. Remove from skillet, making sure as much of the bacon fat remains in the skillet as possible.
- In a medium bowl, mix eggs, parmesan, salt and pepper. Add the cooled pancetta and spaghetti and stir to combine.
- Heat up a skillet over low to medium heat. There should be about 2 tablespoons of bacon fat left in the pan, but add 1-2 tablespoons of olive oil to the bacon fat if needed. Once they’re hot, add the spaghetti and egg mixture, making sure it’s flattened to fill the pan in one even layer.
- Cook for 5-7 minutes without stirring, or until the edges are set and the bottom is golden brown.
- Flip the carbonara pie: loosen the edges of the pie and transfer the frittata from the pan to a large plate, cooked side down. Place the skillet upside down on top of the carbonara pie and turn everything upside down in one quick motion. Carefully remove the plate and use a spatula to make sure the cake is in the center of the pan. Cook for another 5-7 minutes and serve.
Oscar Hazer
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