Description
Carbonara muffins are a creative twist on pasta, baked into muffin cups for a fun, portable, and delicious snack or meal. They combine creamy eggs, Parmesan, and spaghetti for a savory handheld treat without any meat.
Ingredients
- 350 g spaghetti
- 3 eggs
- 100 ml heavy cream
- 140 g grated Parmesan cheese (divided)
- Salt, to taste
- Pepper, to taste
- Oil for frying
- Oil for greasing muffin tin
Instructions
- Preheat the oven to 180°C/350°F (convection).
- Cook the spaghetti in salted water according to package instructions.
- In a bowl, whisk together the eggs, heavy cream, and half of the Parmesan cheese.
- Season with salt and pepper, then add the cooked spaghetti. Mix well.
- Grease a muffin tin and twirl spaghetti strands around a fork to place neatly into the muffin cups.
- Sprinkle the tops with the remaining Parmesan cheese.
- Bake for 15–20 minutes, until golden and slightly crisp.
- Let cool for a few minutes before removing from the tin and serve warm.
Notes
- Add vegetables like sautéed mushrooms, spinach, or roasted peppers for variety.
- Experiment with different cheeses such as Pecorino Romano or mozzarella blends.
- Store leftovers in the fridge for up to 3 days or freeze for up to a month.
- Reheat in the oven for best texture.
- Grease muffin tin generously or use liners to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 55 mg
