Spaghetti Meatball Soup Garlic Bread Bowl

Spaghetti Meatball Soup Garlic Bread Bowl


Want garlic bread with your deliciously creamy pasta? Why not put your creamy pasta INSIDE your garlic bread.
  • 240 ml whole milk, lukewarm
  • 2 tsp fast action, dry yeast
  • 1 tbsp sugar
  • 2 large eggs, whisked
  • 1.5 tsp salt
  • 500g bread flour
  • 80g soft butter
  • 1 egg, to glaze

  • 150g butter
  • 3 garlic cloves, chopped
  • 1 tbsp parsley, chopped

  • 12 slices of streaky bacon, chopped
  • 3 cloves of garlic
  • 250ml double cream
  • 75g parmesan
  • 300g spaghetti
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1 tsp pepper
  1. Mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs and stir until combined.
  2. Add in all of the flour and salt and mix until combined. Remove from the bowl and knead, the dough will be sticky but soft.
  3. Add the softened butter and knead into the dough. Knead for about 10-15 minutes until the dough is soft and forms a ball.
  4. Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
  5. Knock back, shape into a large bun and place in a lightly oiled springform tin on a baking tray. Cover with cling film and leave to rise for about an hour.
  6. Brush with egg wash, then bake for 25 mins. Place on a wire rack to cool.
  7. Carve a large circle in the top of the bread and remove it. Hollow out the bread, then brush both the bowl and the lid with garlic butter. Grill for 2 mins on a high heat to toast a little.
  8. In a large saute pan, fry off your bacon until crisp. Add your garlic and cook out for 1 min. Pour your double cream into the pan, then throw in your parmesan, cooked spaghetti, parsley, salt and pepper.
  9. Pour your pasta into the bread bowl and top with mozzarella. Place back under the grill for 5 mins, covering the edges of the bread with foil if they start to take on too much colour.
  10. Place the lid back on top, serve and enjoy!