I first came across Jamie Oliver’s Carbonara Cake in the midst of one of those ’What”s for dinner tonight”? moments. I had been cooking for hours, trying new dishes, but this one caught my attention immediately. A Carbonara Cake? The idea of mixing a traditional Italian pasta dish into a cake form seemed both absurd and genius at the same time. I had to try it.
It turned out to be one of the most fun dishes I’ve ever made. The way it transforms a classic comfort food into something new, yet still so familiar, left me thinking. And since that first attempt, I’ve made it countless times-perfecting it with every try. So, if you’re in the mood for a dish that’s both a conversation starter and a delicious treat, you’re going to love this recipe.
Jamie Oliver’s Carbonara Cake Recipe
Jamie Oliver’s take on a Carbonara Cake is one of those recipes that breaks all the traditional rules. Instead of cooking pasta, he turns the rich flavors of Carbonara into a comforting, easy-to-make cake-like dish that’s savory and indulgent. It’s not a cake in the sense of a dessert, of course, but more like a savory custard wrapped in the deliciously familiar flavors of a classic carbonara.
This recipe doesn’t just nod to the Italian classic; it reinvents it. The crispy pancetta, the creamy eggs, the cheese, all baked into a golden, crispy cake, deliver that indulgent Carbonara taste without needing to boil any pasta.
Ingredients Needed
When you look at the ingredients for this dish, they feel almost nostalgic. It’s like you’ve seen them a hundred times before, but here, they come together in a completely unexpected way.
- Pancetta or Bacon: This is the heart of the carbonara flavor. The salty, smoky taste really brings the dish to life. I always try to go for pancetta as it adds an extra richness, but bacon works perfectly too.
- Eggs: The eggs act as the base of this cake, turning it into something creamy and custardy. They help bind all the ingredients together while giving you that luxurious Carbonara texture.
- Grated Parmesan & Pecorino Cheese: A mix of these two cheeses creates the sharpness and creaminess we associate with a classic carbonara. Each bite will have a rich, cheesy note that’s just perfect.
- Flour: Helps to hold the cake together. It’s what turns the dish from a bowl of carbonara into a beautiful, baked creation.
- Milk: Adds a soft texture. I always use whole milk for that extra creaminess.
- Garlic: Just a touch to give the base an aromatic kick.
- Fresh Parsley: A little greenery for garnish and to add some fresh brightness to the heavy richness of the dish.
How To Make Jamie Oliver’s Carbonara Cake
I’ll be honest: the first time I made this, I was unsure about how it would come together. It just seemed too easy. But once I got into the process, I understood. It’s not complicated at all, and the results are so worth it. Here’s how you make it:
- Preheat the oven: Get your oven to 180°C (350°F) while you prepare everything.
- Fry the pancetta: Start by crisping up the pancetta in a pan. It’s essential to get it golden and crunchy because that’s where the flavor comes from.
- Mix the wet ingredients: In a bowl, whisk together eggs, milk, grated Parmesan, and Pecorino. You want this to be nice and smooth.
- Add the dry ingredients: Slowly incorporate the flour into the wet mix. It’s best to do this in small increments to avoid clumps.
- Combine everything: Stir in the fried pancetta (along with any rendered fat), garlic, and a pinch of salt and pepper. Mix it all together until well combined.
- Bake: Pour the batter into a greased cake tin or a baking dish. Bake it for about 40-50 minutes, or until the top is golden brown and the cake is firm to the touch.
- Serve and Enjoy: Let it cool slightly before slicing. The result should be a beautifully risen, golden cake that you can slice like a savory quiche or a thick slice of pizza.
Ingredient Science Spotlight
The magic of this recipe lies in how simple ingredients can come together to create something so extraordinary. Let’s take a deeper look at some of the science behind it:
- Eggs: The eggs are the secret to the cake’s custard-like texture. When baked, the proteins in the eggs coagulate, helping the cake set while keeping it moist and tender. This is similar to how eggs work in a traditional carbonara, where they thicken the sauce and create that creamy consistency.
- Flour: The flour is what makes this a “cake” instead of just a frittata. It helps create structure and stability, allowing the cake to hold its shape while maintaining a soft interior.
- Cheese: The high-fat content in both Parmesan and Pecorino plays a key role in achieving that smooth, creamy mouthfeel. When these cheeses melt, they release fat, which helps bind everything together.
- Pancetta: The crispy bits of pancetta give the cake its texture contrast. As it crisps in the pan, it releases fat, which infuses the dish with flavor.
Expert Tips
Over the years, I’ve learned a few things that take this recipe to the next level:
- Do not overbake: The cake should be golden on top, but still moist in the middle. Overbaking can dry it out, and trust me, no one wants a dry Carbonara Cake.
- Let it rest: After baking, let the cake rest for about 10 minutes before slicing. This allows it to firm up and makes it easier to cut.
- Get creative with the cheese: If you’re feeling adventurous, try adding a little bit of Gruyère or even a sprinkle of smoked cheese for extra depth of flavor.
- Don’t skip the fat: The fat from the pancetta (or bacon) is crucial for flavor. Be sure to add all that crispy goodness into the batter.
Recipe Variations
There’s so much room for creativity with this recipe. Here are a few variations I’ve tried that work wonders:
- Vegetarian Version: Swap the pancetta for sautéed mushrooms or roasted vegetables like zucchini or eggplant. It keeps that savory depth but is lighter.
- Spicy Carbonara Cake: Add a pinch of chili flakes to the batter to give the dish a little heat. It adds a surprising kick without overpowering the classic carbonara flavor.
- Gluten-Free Option: Use a gluten-free flour blend instead of regular flour to make it suitable for those with gluten sensitivities. The texture still holds up beautifully.
Final Words
Jamie Oliver’s Carbonara Cake is a game-changer for anyone who loves both the idea of a traditional carbonara and the fun of baked dishes. The balance of creamy cheese, savory pancetta, and fluffy texture is just perfect. It’s comfort food, but with a twist that makes it a standout on any dinner table.
FAQs
What Makes Jamie Oliver’s Carbonara Cake Different From Regular Carbonara?
Jamie Oliver’s carbonara cake is a twist on the classic pasta dish. Instead of pasta, it’s baked into a savory cake form using eggs, pancetta, cheese, and cream.
Can I Make Jamie Oliver’s Carbonara Cake Ahead Of Time?
Yes! You can prepare the cake in advance and store it in the fridge. Just reheat it when you’re ready to serve.
What Should I Serve With Jamie Oliver’s Carbonara Cake?
You can serve it with a fresh salad or some steamed veggies to balance the richness of the cake.