Summary

Ingredients

• 250 g spahetti
• 70 g bacon or fine ham cubes
• 1 shallot (s)
• 100 g Parmesan or Grana Padano
• 3 egg yolks
• 200 ml whipped cream
• salt and pepper

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Instructions

1. Cook the spaghetti al dente in salted water.
2. Finely dice the shallot. Leave the bacon in a pan over low heat, add the shallot and sauté.
3. Grease the wells of a muffin tin. Drain the spaghetti and shape into small nests using a fork and spoon and place in the indentations of the mold.
4. Preheat oven:
5. Top / bottom heat: 180 ° C
6. Circulating air: 160 ° C
7. Grate the cheese, whisk with the egg yolks and cream. Fold in the bacon and onion mixture and season with salt and pepper. Using a tablespoon, first pour a spoonful of egg liquid onto the nests and then distribute the remaining egg mixture over the nests.
8. Bake for about 25 minutes.
9. If you only use half the recipe, 1 yolk is enough from an egg that is not too small.
10. Vegetarian version: Sauté 100 g frozen peas in 1 tablespoon butter for 5 minutes and fold into the cheese-egg mixture.