This is a spin on the classic Spaghetti alla Carbonara that changes this great, light, flavorful dish, into an appetizer.
Ingredients:
- 1/2 lb spaghettini
- 1 8oz pkg pancetta
- 1 cup grated parmesan
- 3 large eggs
- 1/2 cup heavy cream
- Salt & pepper
- Chopped basil
Directions:
- Preheat the oven to 350 degrees. Lightly grease 2 muffin pans.In a pot of boiling water, cook the spaghettini until al dente (do not over cook). Drain and return to pot.
- While the spagettini is cooking, in a small skillet cook the pancetta over medium-low heat until the fat is rendered (about 6-7 minutes). Transfer the pancetta to a small bowl and pour the remaining fat into the spaghettini.
- Toss the spagettini with 1/2 cup of the cheese and 1 tsp pepper
- Swirl a small fork full of spaghettini into each muffin cup. The cup should only be about 1/3 full.
- In a medium bowl, beat the eggs. Stir in the heavy cream and season with salt.
- In each muffin cup, add 1 tbs of the egg mixture, pancetta and the remaining cheese.
- Bake for about 18-20 minutes until the edges are lightly golden brown.
- Transfer to serving plate, then sprinkle the copped basil on top and all around the plate for color and flavor.