Carrot Pasta Muffins

Ingredients

• 300 g Fettuccine
• Salt
• 2 carrots
• 2 Eggs
• 200 ml whipping cream
• 40 g freshly grated Parmesan
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• butter (for the molds)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Cook the pasta in boiling salted water for 5 minutes, drain, rinse under cold water, and let it dry well. Peel and grate the carrots. Beat the eggs with the cream and cheese, season with salt, pepper, and nutmeg, then mix with the pasta and carrot grates. Divide into butter‑lined muffin cups and bake in the preheated oven for 20–25 minutes until golden brown.

3. 3.

   Remove from the oven, carefully lift out of the molds, and serve immediately.