"Life is a combination of magic and pasta"

Updated: Jul 24, 2019

But our spaghetti carbonara doughnut is mostly magic - and it's magic you can make at home.


What IS a pasta doughnut anyway?


The pasta doughnut is a genuine newcomer in the world of food, having debuted in Brooklyn in 2017. Clever makers there moved a traditional spaghetti pie out of its pie plate and into a doughnut mold. The result? An otherworldly pasta snack you can eat with your hands.


Mothers everywhere might be groaning at the prospect of people being encouraged to eat pasta with their hands, but with the addition of a few ingredients, including eggs, to bind the noodles together, it's a far cry from toddlers smearing sauce and noodles from head to toe.


Garden of Esther recently whipped up some spaghetti carbonara doughnuts (with our own fresh pasta of course). Look how cute they are:

Now I know - six of these isn't enough!

One of the best parts? This can be breakfast, lunch, dinner, or snack. You can make it ahead of time. You can serve it hot, cold, or at room temperature. You can wow friends and family at a potluck. It contains no unusual ingredients and can be ready, start to finish, in under an hour.


Ready to try your own spaghetti carbonara doughnuts? Give it a whirl with this Rachael Ray-adapted recipe:


1/4 cup breadcrumbs

2TB butter, melted, divided

1 cup shredded cheese mix (such as fontina, mozzarella, and/or parmesan)

8 oz Garden of Esther spaghetti, chopped into shorter strands

1 egg, beaten

1/4 cup milk

4 oz diced, sauteed pancetta or bacon

salt and pepper to taste

1 bunch chives, chopped (optional)

1/2 cup mozzarella cheese, shredded


Preheat oven to 350 degrees. Grease a doughnut mold pan.


Mix breadcrumbs, 1 TB melted butter, and the mixed shredded cheese.


Cook pasta according to package directions.


Drain pasta, return to pot, and allow to cool for a few minutes. In a small bowl, combine the milk, beaten egg, and melted butter and then stir into pasta. Add the breadcrumb-cheese mix and be sure to combine. Add the pancetta/bacon, salt and pepper, and chives (if using).


Spoon into greased doughnut pans and top with the mozzarella. Bake for 15-20 minutes. Makes about two dozen doughnuts.


Enjoy 24/7 or until they are all gone!



Bringing the garden to you . . . pasta-style!

In and around Vero Beach, Florida

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To learn more about Esther's journey to the world of fresh from the garden pasta, read here.

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