Carbonara Doughnuts

by Mary Giuliani 7:45 AM, December 12, 2017

Aired December 13, 2017

Serves 24 doughnuts

1/4 cup breadcrumbs
2 tablespoons unsalted butter, melted, divided
1 1/2 cups combined shredded Fontina, mozzarella and parmesan, divided
8 ounces chopped spaghetti
1 cup shredded mozzarella
1 large egg, beaten
1/4 cup whole milk
1 small bunch chives, chopped
4 ounces pancetta, diced and sautéed until crispy then cooled


Preheat oven to 350°F.

Mix cracker crumbs with 1 tablespoon of melted butter and 1 cup shredded cheese mix; set aside.

Cook spaghetti in salted water according to package instructions, until al dente.

Drain pasta and return it to the pot. Stir and coat the cooked spaghetti in the remaining melted butter and beaten egg. Add milk and the remaining shredded cheese mix.

Spoon the mixture equally into a greased donut pan. Sprinkle the top with cheese-breadcrumb mixture. Bake for about 15-20 minutes, or until golden brown and the donuts feel firm.

Remove donuts from pan. Sprinkle with chopped pancetta and chopped chives before serving.