“This is a fun, easy appetizer that everyone loves and anyone can make. Even though it is not traditional to carbonara, I love to add finely chopped sun dried tomatoes and parsley. Experiment, the method is great and lots of different combos would be fun!!”
READY IN:
30mins
SERVES:
12
YIELD:
24 tartlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Lightly spray 2 muffin tins with cooking spray. In a pot of salted, boiling water cook pasta to al dente, drain and return to pot.
  2. In skillet, cook pancetta on medium heat until fat is rendered and pancetta is crisp. Transfer pancetta with a slotted spoon to small bowl and pour rendered fat and 1/2 cup parmesan cheese over pasta.
  3. Swirl a small forkful of pasta into each muffin cup until about 1/3 full. In medium bowl, beat eggs, half and half, salt and pepper. Pour about 1 tablespoon of egg mixture over each muffin cup. Sprinkle with remaining cheese and pancetta. Bake until golden brown and delicious, about 20 minutes.

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