• 300 g spaghetti, cooked
6 large eggs
12 thin slices pancetta
6 knobs of butter
6 tablespoons liquid cream
A few sprigs of parsley
A few sprigs of chives
Salt and pepper


  1. Butter 6 muffin tins and coat each one with 2 slices pancetta. Add a spaghetti nest, a knob of butter and bake for 10 minutes at 180°C.
In each ramekin, add an egg and a tablespoon of cream. Season with salt and pepper. Bake again for 8 minutes to cook egg whites. Remove from tins and sprinkle with some parsley and chives.