Carbonara cups

Preheat the oven to 220˚C/200˚C fan/gas mark 7. Lightly grease a 6-cup muffin tin with butter.
Cook the spaghetti in salted boiling water according to package instructions.
Meanwhile, in a large bowl, combine the cream with the bacon, 50g of the Parmesan and the paprika. Season with plenty of black pepper.
Use a pasta spoon to scoop the pasta out of its water and into the cream mixture. Stir well to coat each strand in cream, adding a splash of pasta water if needed to loosen the sauce. Let the pasta rest in the cream for 2-3 minutes.
Use tongs to pick up a small amount of pasta and transfer to one of the muffin cups, forming a spiral as you lay it in and leaving a hole in the middle of each cup. Divide any cream left in the bowl between the cups. Sprinkle over the remaining Parmesan.
Bake for 10 minutes, then remove the tin from the oven and carefully crack a small egg into each nest.
Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Bake the nests for another 7-8 minutes until the eggs are cooked to your liking. Allow to rest in the tin for five minutes, then garnish with chopped chives and serve.

Per serving: 358kcals, 14.8g fat (6.9g saturated), 37.6g carbs, 0.5g sugars, 18.5g protein, 0g fibre, 0.394g sodium

By easyFood