Chef Coco Carreño is taking comfort food back to his roots. In a nostalgic post shared on Instagram and reported by El Trece, the chef debuted a savory noodle cake packed with ham and cheese—a direct tribute to a childhood favorite inspired by his grandmother.
The Secret Behind the Crispy Texture
The dish transforms simple pantry staples into a crispy-topped meal. To achieve a distinct crunch on the exterior of the cake, Carreño recommends using “cabellos de ángel”—the ultra-thin pasta typically reserved for soup.
Pantry Staples for the Family Recipe
Recreating the recipe at home requires specific quantities of fresh or cooled ingredients. According to the chef’s published instructions, the shopping list is precise:
- 350 grams of angel hair pasta
- 250 grams of cooked ham
- 250 grams of mozzarella cheese
- 2 eggs
- 50 cubic centimeters of heavy cream (crema de leche)
- 100 grams of butter
- 100 grams of grated Parmesan cheese
- Salt, pepper, and nutmeg to taste
- Breadcrumbs for the baking dish
Boiling and Binding the Noodles
Carreño advises boiling the pasta in salted water, reserving a small splash of the cooking liquid after draining. Temperature matters here. If using freshly cooked pasta, mix it immediately with the other ingredients. If using cold pasta, melted butter must be added first to bind the mixture properly.
Layering and Baking to Golden Perfection
The assembly process demands care. Start with a greased baking dish dusted with breadcrumbs along the base and sides. Cooks must place half of the pasta mixture into the dish, creating a small border or socket with the noodles.
Next, layer the cooked ham and mozzarella in the center before sealing the filling with the remaining pasta. The dish bakes in a preheated oven at 180 degrees Celsius for 20 to 30 minutes until the top turns golden and crispy. Carreño notes that letting the cake cool slightly before slicing prevents it from falling apart when served.
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