Linguine-Muffins alla Carbonara

Name: Linguine-Muffins alla Carbonara
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Linguine (wide spaghetti); 7-10 Tbsp Salt; 100 g Bacon; 1 TEASPOON Oil; 60 g Parmesan cheese; 2 Eggs (size M); 125 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 collar Rocket; 1 red onion; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 1 TABLESPOON Olive oil; 2 TABLESPOONS small Kalamata olives; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Linguine (wide spaghetti)
7-10 Tbsp Salt
100 g Bacon
1 TEASPOON Oil
60 g Parmesan cheese
2 Eggs (size M)
125 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 collar Rocket
1 red onion
2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
1 TABLESPOON Olive oil
2 TABLESPOONS small Kalamata olives
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Cut bacon into strips. Heat oil in a frying pan. Drain the bacon and remove from the heat. Grate the parmesan. Mix eggs, 10 g Parmesan and milk with a blender, season with salt, pepper and nutmeg.
2
8 Grease the hollows of a muffin tin. Pour the pasta onto a sieve and let it cool down a little. Mix noodles and bacon and put them into the muffin cups as noodle nests. Pour egg milk over them.
3
Sprinkle the rest with cheese. Leave to stand in the preheated oven (E: cooker 200 °C/ circulating air 175 °C/ gas: level 3) for approx. 20 minutes. Clean and wash the rocket and drain well. Peel onion and slice or cut into thin rings.
4
Season vinegar with salt, pepper and sugar, fold in oil. Mix rocket, onion rings, olives and vinaigrette, season to taste. Remove the spaghetti ester from the tin and arrange on plates with salad.