Spaghetti chips from the tin

Name: Spaghetti chips from the tin
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 250 g Spaghetti; 7-10 Tbsp salt, pepper; 50 g streaky smoked bacon; 1 Garlic clove; 1⁄2 Federation Parsley; 50 g Parmesan (piece); 3 Eggs (Gr. M); 5 TABLESPOONS Whipped cream; 4 TSP Breadcrumbs; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

250 g Spaghetti
7-10 Tbsp salt, pepper
50 g streaky smoked bacon
1 Garlic clove
1⁄2 Federation Parsley
50 g Parmesan (piece)
3 Eggs (Gr. M)
5 TABLESPOONS Whipped cream
4 TSP Breadcrumbs
baking paper

Directions

1
Cook the pasta in plenty of salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet, drain. Dice bacon. Peel and chop garlic. Wash parsley, shake dry and chop.
2
Finely grate the parmesan. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a tray with baking paper.
3
Whisk eggs, cream, bacon, garlic, cheese and parsley. Add to the pot with the pasta. Swivel at low heat for 1-2 minutes until the egg mixture thickens.
4
Form noodles into 9 nests on the sheet. Sprinkle with breadcrumbs. Bake in the oven on the second shelf from the top for 10-15 minutes until crispy.