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
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.