🍰 Spaghetti Carbonara Muffins

Name: Spaghetti Carbonara Muffins
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g spaghetti; 70 g bacon (or diced premium ham); 1 shallot(s); 100 g Italian hard cheese (such as Parmesan or Grana Padano); 3 egg yolks; 200 ml heavy cream; salt and pepper

192 kcal · 45 min · 4 servings

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Ingredients

250 g spaghetti
70 g bacon (or diced premium ham)
1 shallot(s)
100 g Italian hard cheese (such as Parmesan or Grana Padano)
3 egg yolks
200 ml heavy cream
salt and pepper

Instructions

1. Cook the spaghetti in salted water until al dente.
2. Finely dice the shallot. Render the bacon in a pan over low heat, add the shallot, and sweat it briefly.
3. Grease the cups of a muffin tin. Drain the spaghetti and use a fork and spoon to shape small nests, placing them into the tin.
4. Preheat the oven to 180 degrees Celsius conventional heat or 160 degrees Celsius fan-forced.
5. Grate the cheese and whisk it with the egg yolks and cream. Fold in the bacon and onion mixture and season with salt and pepper. Spoon some of the egg liquid onto the nests first, then distribute the remaining egg mixture.
6. Bake the muffins for about 25 minutes in the hot oven. Tip: For half the recipe, one egg yolk from a not-too-small egg is sufficient.
7. Vegetarian version: Sweat 100 grams of frozen peas in 1 tablespoon of butter for 5 minutes and fold them into the cheese and egg mixture.

Nutrition per serving

kcal: 192
Protein: 7 g · Fett/Fat: 11 g · Carbs: 15 g