Spaghettini Carbonara Tartlets

• 12 lb spaghettini
• 2 (1/4 inch) thick slices pancetta, cut into cubes
• 34 cup grated parmesan cheese
• salt and pepper
• 3 large eggs
• 12 cup heavy cream

1. Preheat the oven to 375.
2. Lightly grease 2 muffin pans.
3. In a pot of boiling, salted water, cook the spaghettini until al dente; drain and return to the pot.
4. Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes.
5. Using a slotted spoon, transfer the pancetta to a small bowl.
6. Pour the pancetta fat into the drained spaghettini and toss together with 1/2 cup cheese and 1 teaspoon pepper.
7. Swirl a small forkful of spaghettini into each muffin cup until about one-third full.
8. In a medium bowl, beat the eggs.
9. Stir in the heavy cream and season with salt.
10. Add about 1 tablespoon egg mixture to each muffin cup.
11. Sprinkle the remaining 1/4 cup cheese and the pancetta on top.
12. Bake until lightly golden around the edges, about 20 minutes.

spaghettini, pancetta, parmesan cheese, salt, eggs, heavy cream

Taken from www.food.com/recipe/spaghettini-carbonara-tartlets-390710 (may not work)