Carbonara Tartlets
Ready In: 30 mins
Serves: 12
Yields: 24 tartlets
Ingredients
- 1⁄2 lb angel hair pasta
- 4 ounces pancetta, finely diced
- 3⁄4 cup parmesan cheese, grated
- 3 large eggs
- 1⁄2 cup half-and-half
- salt and pepper, to taste
Directions
- 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.
- 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.
- 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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