Description
These taste just like spaghetti carbonara without all the fat. They are easy to make, lightened-up, portable, kid-friendly, and very cute! A great snack, appetizer or a side dish.
Ingredients
- 8 ounces, weight Thin Spaghetti
- 1 cup Fat-free Half-and-half
- 2 whole Eggs
- 1 cup Parmesan, Divided
- 3 ounces, weight Canadian Bacon
- ¼ cups Low Sodium Chicken Broth
- ½ teaspoons Salt
- 1 teaspoon Pepper
- ½ teaspoons Grated Nutmeg
- 1 teaspoon Sriracha
- 12 whole Green Olives, Stuffed With Pimentos
- 3 Tablespoons Fresh Basil, Chopped
Preparation
1. Preheat oven to 350ºF. Grease a 12-cup muffin tin. Bring water to boil. Cook pasta until al dente. Drain pasta and set aside.
2. Whisk half-and-half, eggs, 3/4 cup Parmesan, Canadian bacon, broth, salt, pepper, nutmeg, Sriracha in bowl. Add pasta and toss.
3. Using tongs, portion pasta mixture into prepared muffin cups, twisting pasta to form even nests. Pour any remaining sauce evenly over pasta, sprinkle with remaining Parmesan, and press 1 olive into each nest.
4. Bake until centers are set and tops are golden brown, 20-25 minutes, rotating tin halfway through baking. Let nests cool in pan for about 5 minutes. Run small knife around edges, unmold, and serve.
Recipe adapted from Cook’s Country’s Italian Love Nests.
