Creamy Spaghetti Torte With Bacon


1 pound bacon, coarsely chopped
8 ounces sliced fresh mushrooms
salt and coarsely ground pepper, to taste
1 cup heavy cream
2 cups grated Parmesan cheese
12 ounces spaghetti, cooked al dente and drained
1/3 cup minced fresh parsley
2 eggs, beaten


Preheat the oven to 375°F. Butter the interior of a 9-inch springform pan. Fry the bacon pieces in a skillet over medium-high heat until crispy. Remove the bacon pieces to paper towels to drain. In the same skillet with the bacon drippings, saute the mushrooms for 4 minutes, or until tender. Season with salt and pepper, to taste. Whisk in the heavy cream and grated cheese. Reduce the heat to medium-low and cook, stirring, until the cheese melts. Remove the skillet from the heat. Add the spaghetti to the skillet and toss to coat evenly with the cream mixture. Toss in the bacon and parsley, then stir in the eggs until well blended. Press the spaghetti mixture into the prepared springform pan. Bake for 40 minutes. Let stand for 5 minutes. Remove the sides of the pan. Cut in cakelike slices.


6-8 servings


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