Directions:
- Preheat the oven to 375°. Lightly grease 2 muffin pans. In a pot of boiling, salted water, cook the spaghettini until al dente; drain and return to the pot.
- Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes.
- Using a slotted spoon, transfer the pancetta to a small bowl. Pour the pancetta fat into the drained spaghettini and toss together with 1/2 cup cheese and 1 teaspoon pepper.
- Swirl a small forkful of spaghettini into each muffin cup until about one-third full.
- In a medium bowl, beat the eggs. Stir in the heavy cream and season with salt.
- Add about 1 tablespoon egg mixture to each muffin cup. Sprinkle the remaining 1/4 cup cheese and the pancetta on top. Bake until lightly golden around the edges, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.05 Kcal (511 kJ) | ||
| Calories from fat | 52.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 9% | |
|---|---|---|---|
| Cholesterol | 60.72mg | 20% | |
| Sodium | 154.88mg | 6% | |
| Potassium | 35.81mg | 1% | |
| Total Carbs | 11.13g | 4% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 271.34 Kcal (1136 kJ) | ||
| Calories from fat | 117.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13g | 9% | |
|---|---|---|---|
| Cholesterol | 134.99mg | 20% | |
| Sodium | 344.34mg | 6% | |
| Potassium | 79.62mg | 1% | |
| Total Carbs | 24.74g | 4% | |
| Sugars | 0.98g | 2% | |
| Dietary Fiber | 1.26g | 2% | |
| Protein | 13.83g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.5mg | 4% | |
| Calcium | 182.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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