These carbonara muffins are a fun and creative twist on classic pasta carbonara. I love how they combine all the rich, creamy, and savory flavors of spaghetti carbonara in a handheld, muffin-sized snack that’s perfect for sharing, parties, or even meal prep.

Why You’ll Love This Recipe

I like this recipe because it takes a familiar comfort dish and transforms it into something portable and crowd-pleasing. The crispy edges of baked spaghetti combined with the creamy egg and Parmesan mixture make every bite a delightful balance of texture and flavor. I also find these muffins great for kids, gatherings, or even as a quick lunch with a side salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 350 g spaghetti

• 3 eggs

• 100 ml heavy cream

• 140 g grated Parmesan cheese (divided)

• salt

• pepper

• oil for frying

• oil for greasing

Directions

1. I preheat the oven to 180°C/350°F (convection). I cook the spaghetti in salted water according to package instructions.

2. In a bowl, I whisk the eggs, heavy cream, and part of the Parmesan. I season with salt and pepper, and then add the cooked spaghetti, mixing well.

3. I grease a muffin tin and twirl spaghetti strands around a fork to place them neatly in the muffin cups. I sprinkle the tops with the remaining Parmesan and bake for about 15–20 minutes, until golden and slightly crisp.

4. I let them cool for a few minutes before removing them from the tin and serving warm.

Servings and timing

This recipe makes 10 servings. Preparation takes about 20 minutes, baking takes 15–20 minutes, and there’s no resting time needed.

Variations

For a vegetarian boost, I like to add sautéed mushrooms, spinach, or even roasted peppers. I also enjoy experimenting with cheeses—Pecorino Romano or a blend of Parmesan and mozzarella adds a nice twist.

Storage/Reheating

I store leftover carbonara muffins in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 160°C/320°F for about 10 minutes, or I use the microwave for a quicker option, though the oven helps keep them crispy. These muffins can also be frozen for up to a month; I just thaw them in the fridge overnight before reheating.

FAQs

Can I make these muffins ahead of time?

Yes, I often prepare them a day before an event. I store them in the fridge and reheat them in the oven just before serving.

Can I use other pasta shapes instead of spaghetti?

I like spaghetti because it twirls neatly into muffin cups, but other long pasta like linguine or fettuccine works just as well.

How do I keep the muffins from sticking to the tin?

I make sure to grease the muffin tin generously with oil or use muffin liners. This makes removing them much easier.

Can I make this recipe lighter?

Yes, I sometimes replace the heavy cream with half-and-half or milk, which still gives a creamy result without being as rich.

What can I serve with carbonara muffins?

I usually serve them with a fresh green salad or roasted vegetables. They also pair well with a simple tomato soup.

Conclusion

These carbonara muffins are a clever way to enjoy pasta in a fun and portable form. I love how they turn a traditional dish into something new while keeping all the creamy, cheesy, and savory flavors I enjoy. They’re easy to make, versatile, and perfect for both casual snacking and entertaining.