Spaghettini Carbonara Tartlets |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Everyday with Rachael Ray Ingredients:
1/2 lb spaghettini |
2 (1/4 inch) thick slices pancetta, cut into cubes |
3/4 cup grated parmesan cheese |
salt and pepper |
3 large eggs |
1/2 cup heavy cream |
Directions:
1. 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.
2. Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes.
3. 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.
4. Swirl a small forkful of spaghettini into each muffin cup until about one-third full.
5. In a medium bowl, beat the eggs. Stir in the heavy cream and season with salt.
6. 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.
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