1 lbs Barilla Thin Spaghetti
1 clove garlic minced
1/3 cup crumbled pancetta
½ cup peas
1 1/2 lbs. Fontina cheese, shredded
8 eggs, beaten
½ cup Parmigiano Reggiano cheese
½ cup Provolone cheese
Salt & Pepper to taste
Instructions
Pre-heat oven to 365°F
Sauté garlic, bacon and peas. Reserve to side.
Break spaghetti into thirds, boil 1 minute less than package instructions – drain & set aside.
Mix beaten eggs with Fontina, Parmigiano and Provolone cheeses, salt/pepper.
Fold into garlic/bacon/pea mixture.
Add drained spaghetti and mix together.
Fill greased mini muffin tins.
Bake in 365°F oven for 8-10 minutes or until golden brown.
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