Spaghetti chips from the tin

Name: Spaghetti chips from the tin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Spaghetti; 7-10 Tbsp Salt; 50 g streaky smoked bacon; 1 Garlic clove; 1 bunch of parsley; 50 g Parmesan cheese; 3 Eggs (size M); 5 TABLESPOONS Whipped cream; 7-10 Tbsp Pepper; 4 TSP Breadcrumbs; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Spaghetti
7-10 Tbsp Salt
50 g streaky smoked bacon
1 Garlic clove
1 bunch of parsley
50 g Parmesan cheese
3 Eggs (size M)
5 TABLESPOONS Whipped cream
7-10 Tbsp Pepper
4 TSP Breadcrumbs
baking paper

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Dice bacon. Peel garlic and chop finely. Wash parsley, shake dry and chop. Grate parmesan finely
2
Whisk eggs and cream. Season with salt and pepper. Stir in parmesan, bacon, garlic and 2/3 of the parsley. Drain the pasta, let it drain, put it back into the pot with the egg mixture, toss at low heat for 1-2 minutes until the egg mixture thickens
3
Place the noodles in 9 small nests on a baking tray lined with baking paper, sprinkle with breadcrumbs and bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) on the second rack from the top for 10-15 minutes until brown. Take out nests, arrange in portions on plates, sprinkle with parsley