Spaghetti a la crema
Serves: 6 as a side
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Spaghetti a la crema
This baked spaghetti dish is fantastic for feeding a crowd. 'Mexico is such a melting pot of cultures,' says chef Adriana Cavita. 'We've taken the pasta and made it our own.'
Serves: 6 as a side
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
504Kcal
Fat
34gr
Saturates
21gr
Carbs
31gr
Sugars
2gr
Fibre
2gr
Protein
17gr
Salt
1.4gr
Adriana Cavita
Adriana Cavita grew up in a small village near Mexico City. She was inspired to cook by her grandma, who owned a street food business selling quesadillas, tacos and tamales. Having worked at some of the world's top restaurants, she now has her own in London called Cavita
See more of Adriana Cavita’s recipes
Adriana Cavita
Adriana Cavita grew up in a small village near Mexico City. She was inspired to cook by her grandma, who owned a street food business selling quesadillas, tacos and tamales. Having worked at some of the world's top restaurants, she now has her own in London called Cavita
See more of Adriana Cavita’s recipes
Ingredients
- 250g spaghetti
- 100g cold butter, diced, plus extra to grease
- 1 x 120g pack thick-cut ham, diced
- 150g soured cream
- ½ x 30g pack parsley, finely chopped
- 200g grated mozzarella
- 200ml hot chicken stock
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cook the pasta in salted boiling water for 8 minutes, or until al dente. Drain and set aside.
- Butter a deep, medium ovenproof dish (we used 17 x 25 x 6cm deep). Add one-third of the spaghetti, then evenly top with one-third each of the diced butter, ham, dollops of soured cream, parsley and mozzarella. Repeat these layers twice more. If prepping ahead, cover and chill overnight.
- Pour the stock over; bake for 15-20 minutes until saucy, golden and piping hot (add an extra 10 minutes if cooking from chilled).
