Spaghettini Carbonara Tartlets

1. 1

   Preheat the oven to 375.

2. 2

   Lightly grease 2 muffin pans.

3. 3

   In a pot of boiling, salted water, cook the spaghettini until al dente; drain and return to the pot.

4. 4

   Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes.

5. 5

   Using a slotted spoon, transfer the pancetta to a small bowl.

6. 6

   Pour the pancetta fat into the drained spaghettini and toss together with 1/2 cup cheese and 1 teaspoon pepper.

7. 7

   Swirl a small forkful of spaghettini into each muffin cup until about one-third full.

8. 8

   In a medium bowl, beat the eggs.

9. 9

   Stir in the heavy cream and season with salt.

10. 10

    Add about 1 tablespoon egg mixture to each muffin cup.

11. 11

    Sprinkle the remaining 1/4 cup cheese and the pancetta on top.

12. 12

    Bake until lightly golden around the edges, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.