I spent a good number of sleepless nights the past month trying to figure out time management, cutting down on work and prioritising my sanity. But, you know, when it rains, it pours. All my ‘strategizing’ has been gently kicked out the window with work days extending way into the late hours, mindboggling projects and so much paperwork that the kitchen adventures have had to take a bit of a backseat. And I have truly missed the kitchen.
So one night I decided to quit midweek and spend a laborious morning in the kitchen, with recipes that entail lengthy procedures whilst listening to some very good music, and sipping on cups of delicious coffee. I finally felt human all over again!
So this recipe is something rather unique – a spaghetti cake! This is perhaps a bit further from the usual kitchen therapy travails – it requires patience and quite some time, but I can assure you – it is all worth it!
The pasta is cooked, and divided between three sauces then layered into a well-oiled cake tin and the baked – with copious amount of cheeses!
While the recipe normally asks for spaghetti, I went for a packet of bucatini – a slightly thicker spaghetti with a hole running through it, that is traditionally used in the Italian meat sauce – amatriciana, based on guanciale, pecorino, tomatoes and chilli peppers. This type of pasta works very well with buttery sauces and maintains good shape for this pie. But feel free to use any sort of pasta and of course, instead of three kinds of sauces, you can go ahead and use just one – the choice is yours.