Serves 12
Directions
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Cook the pasta in a large saucepan of salted boiling water according to packet directions until just tender. Drain and transfer to a bowl.
- 3Heat the oil in a frying pan over medium-high heat. Add the bacon and cook until starting to crisp. Add the garlic and cook for 30 seconds.
- 4Add the bacon mixture to the pasta and toss with tongs until combined. Divide between a 12 hole non-stick muffin pan.
- 5Whisk the eggs, cream and parmesan together, then carefully spoon the egg mixture into the muffin holes. Bake for 17 minutes, or until set. Set aside for 3 minutes to cool slightly, then loosen around the edges and remove.
Ingredients
- 120 g dried spaghetti
- 1 tbsp olive oil
- 225 g bacon, rind removed, chopped
- 3 garlic clove, finely chopped
- 3 egg
- 190 ml thickened cream
- 1 cup parmesan, finely grated
Equipment
large saucepanfrying pantongs12 hole non-stick muffin panbowl
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