When I first came across this recipe, I just had to race to the kitchen and get to cookin’. I made some healthier substitutions as you’ll see. I’ve never used fat-free half and half so I wasn’t sure how this would work out, but it worked beautifully here.
I also loved the idea of baking pasta in a muffin tin. The final product sure looks like a bird’s nest, no? This would be great to take to a baby shower, bridal shower, pot luck…It’s portable, pre-portioned, and it makes for an excellent appetizer, snack, or side dish.
Adapted from Cook’s Country I like to purchase parmesan cheese at Costco. I slice it into smaller blocks including the rind (they can be added to soups), saran wrap them individually, and freeze them. A money saving tip for ya! Nutmeg is a great addition to any cream sauce or meat dish. Fresh nutmeg is so much better than the pre-ground one, and it really warms up the dish. I learned this tip from watching Rachel Ray’s 30 Minute Meals. Thank you Food Network!
I added this to show you that it’s a bit of a messy job. Be sure to wipe away the extra sauce on the tin before baking.
The verdict? Tim loved it! He didn’t even realize it was a healthier version. It’s perfectly creamy, savory, and indulgent. I intend to use the recipe to make regular spaghetti carbonara as well. Hope you enjoy!
