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1
Lets start by boiling up a pot of thin spagetti, but before you throw your pasta into the pot go ahead and break it in half.
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2
Boil your pasta until it is al dente (firm but not hard) and reserve 1 cup of pasta water before you drain it!
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3
Put your drained pasta back into your pot and stir in the butter.
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4
Now grab a small bowl and crack the eggs in it.
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Remember the 1 cup of pasta water we reserved?
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Slowly whisk that into your eggs.
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7
(Are you wondering what the heck were doing here?
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We are tempering our eggs!
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The eggs in this dish will help hold our pasta bites together but I cant just add eggs into the hot pasta without them scrambling.
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Slowly incorporating the hot pasta water will gradually bring the temperature of the eggs up and will help prevent them from being cooked instantly.)
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Now we can stir our tempered eggs into our hot pasta without them scrambling all over the place!
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(Pretty cool, huh?)
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13
Next, in a hot skillet fry up pancetta and minced garlic.
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Add the crispy pancetta and garlic to the pot of pasta along with a handful of chopped green onions and a heaping handful of grated Parmesan.
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Dont forget to season this pasta with a touch of salt and pepper!
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Stir all of these ingredients together then twirl a bite of your pasta right out of your pot.
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Place that twirled bite into a greased mini muffin pan.
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If topping these bites with more Parmesan cheese sounds like a good idea to you, then I think we need to hang out more often because thats a super good idea!
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19
Place your muffin tin in a 350 degrees F oven for 15 minutes.
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When your pasta bites come out of the oven, allow them to cool for a bit then place them on a pretty platter!
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Enjoy!
