Carbonara cake

The classic carbonara flavor with a crunchy exterior that counteracts the creamy interior.

The perfect confort food.

I immediately reassure the Italians and especially the Romans that this recipe does not claim to be the original carbonara recipe but simply a reinterpretation prepared by my grandmother and very appreciated by our whole family.

A simple, luxurious recipe that will surely amaze everyone.

a few simple ingredients: spaghetti, eggs, cheese and bacon which when mixed together will create an amazing dish

Perfect for Sunday lunch or a day of celebration with friends and family.

Try to prepare the carbonara cake with me, you will be conquered

Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time45 Minutes
  • Serving4
  • CuisineItalian


1 pound spaghetti
3.5 ounces cheese (Parmesan, pecorino cheese)
3 eggs
1 cup double cream
10 slices bacon (italian guanciale if you find )
q.s. olive oil
1 pinch black pepper (a generous pinch)
820,63 Kcal
calories per serving
Info Close
  • Power 820,63 (Kcal)
  • Carbohydrates 36,24 (g) of which sugars 3,59 (g)
  • Proteins 36,22 (g)
  • Fat 58,14 (g) of which saturated 12,96 (g)of which unsaturated 19,49 (g)
  • Fibers 1,99 (g)
  • Sodium 1.666,30 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.




Preheat the oven to 350ºF.


Cook the spaghetti in a pot of boiling salted water according to the instructions on the package, then drain and let them cool in the colander.

Meanwhile, grease the inside of a 20 cm diameter cake pan with oil, then finely grate a thin layer of cheese all over the base, shaking it on the sides.


Once the spaghetti are cold, transfer them to a large bowl, gently peeling them off, then beat and add the eggs, along with the cream and a generous pinch of black pepper.

Cut the bacon into strips and cook with a tablespoon of extra virgin olive oil in a non-stick pan. Leave to cool.


Add the bacon to the cheese mixture.

Mix well, then pack into the pan and place on a baking sheet.

Bake for 35 minutes, or until golden, crisp and well done.

Let the carbonara cake rest for 3 minutes in the pan, then carefully and safely slide a knife around the edge and proudly drop it onto a cutting board. Great served with a fresh salad.



You can keep the carbonara cake in the fridge for up to 1 day


Italian “guanciale” is the original ingredient but it’s hard find it abroad, you could replace with bacon or smoked cooked ham.

You can enrich this recipe with other delicacies: peas, mushrooms, asparagus or even pumpkin.


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