In 10 minutes in the oven: wonderfully creamy feta spaghetti
Video recipe: classic spaghetti carbonara
Ingredients · Servings 2
- 300 g Kirschtomate
- 2 cloves of garlic
- 200 ml vegetable broth
- 250 g Spaghetti
- 2 sprigs of rosemary
- 200 g Excess
- 5 tablespoons olive oil
- 3 sprigs of basil
- Pfeffer
Method · 45 min
- Quarter the tomatoes. Slice the garlic thinly. Heat the stock and 200 ml of water in a pot.
- Preheat the oven to 200°C (180°C fan). Break the spaghetti in half and arrange it in a 26x18cm ovenproof dish with rosemary. Pour over the hot broth. Crumble the feta and distribute it in the dish along with the tomatoes and garlic. Drizzle with 3 tablespoons of olive oil and season lightly with salt. Cover the dish with a double layer of baking paper. Bake the pasta in the preheated oven on the second rack from the bottom for 35 minutes.
- Roughly tear the basil leaves from the stems. Remove the pasta from the oven and peel off the baking paper. Toss the pasta with the remaining oil. Serve sprinkled with basil leaves and pepper.
Craving creamy pasta? Then Spaghetti Carbonara is just what you need! The wonderfully creamy and flavorful sauce, made with just a few ingredients and a short preparation time, makes this Italian classic an all-time favorite. Shopping list: pasta, bacon, eggs, butter, and Parmesan cheese.
