A very tasty and great alternative to how we normally serve spaghetti. You can make it your own by adding extras such as finely chopped sun-dried tomatoes or olives, shredded spinach, chopped basil and using other cheeses, such as a gorgonzola to replace the gruyère or cheddar.
Serves: 6-8
INGREDIENTS
300 grams dried spaghetti
1 cup cream
½ cup milk
3 large eggs
20 grams parmesan, freshly grated
1 teaspoon ground pepper
1½ teaspoons sea salt
3 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1½ teaspoons finely grated rosemary
100 grams grated mozzarella
100 grams gruyère or aged cheddar, grated
EQUIPMENT: Grease a 20cm fixed-base cake tin and line the base with baking paper.
METHOD
Preheat the oven to 160°C fan bake.
Cook the pasta in a large pot of well-salted boiling water for 2 minutes less than the packet instructions. Drain well and spread out on a plate to cool until warm.
Whisk the cream, milk, eggs, parmesan, pepper, salt, garlic, zest and the rosemary together in a large bowl. Combine the mozzarella and gruyère then stir three-quarters of it into the cream mixture. Add the pasta and stir until every strand is coated.
Tip into the tin and scatter over the remaining cheese.
Bake for about 40–45 minutes or until the top is golden and the cream mixture is fully set in the centre.
TO SERVE: Cool for at least 20 minutes before inverting onto a plate then back onto another plate, top side up. Slice into wedges and serve warm or at room temperature with the Smoky Tomato Smash.
COOK’S NOTE: If you are using a loose-based cake tin, put the tin on a large piece of foil, crimping the foil against the outer edges to seal tightly then place on a baking tray.
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