Sometimes I wonder if I enjoy the Christmas Eat Ups more than the main event!! Once Boxing Day bubble and squeak is over, minds start to wander at Camping Scamping HQ to the big three - Turkey, Butternut Squash and Butter Bean Chilli, Retro Turkey, Ham and Mushroom Pie and this beauty - the majestic and magnificent Spaghetti Carbonara Cake! More on the other two later this week, for now sit back and breathe. Take in the moment when your future Christmas traditions changed - you won't look back I promise!
I first discovered this Jamie Oliver recipe about 5 years ago and it has been a staple in the week between Christmas and NYE ever since. Totally adaptable to the Dutch Oven, so once you've mastered it, it could easily become a camping staple! Amounts are approximate, as who needs rules in the post-Christmas fug!
Ingredients:
Packet of spaghetti
Small pot of double cream
Scraps/small chunks of Christmas ham - about 300/350g should do
Lots of grated hard cheese - I use Gruyère and Parmesan - about 150g
3-4 eggs
Rosemary
Smear of olive oil
Method:
Wipe the inside of a springform cake tin with olive oil. Then line the base and sides of the tin with some of the Parmesan.
Cook the spaghetti and then allow to cool.
Once cool, thoroughly stir through the beaten eggs, cream, ham, rosemary and most of the remaining cheese (keep a little back to sprinkle on the top).
Put into the cake tin, sprinkle the last of the cheese on top.
Put into the oven and cook until crisp and golden on the outside - usually about 35-40 minutes.
Let it rest for a few minutes before running a palette knife around the edge and removing the side of the tin.
Serve on a wooden board and cut pieces like a cake.
The Spaghetti Carbonara Cake is utterly delicious and the only problem you will have is how many times you'll go back for more!!!
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