Spaghetti Cups

Ingredients

• 400 g spaghetti
• Salt
• 1 handful parsley
• 1 EL olive oil (for the baking dishes)
• 2 shallots
• 2 Garlic cloves
• 2 EL Butter
• 2 EL flour
• 150 ml dry white wine
• 200 ml whipping cream
• 200 ml meat broth (or vegetable broth)
• 50 g grated Parmesan
• 2 Eggs
• Pepper

Instructions

1. 1.

   Cook the pasta in salted water until al dente, rinse with cold water and drain.

2. 2.

   Rinse the parsley, shake off excess water, remove stems and finely chop.

3. 3.

   Preheat the oven to 200°C (400°F) with both fan and top heating. Lightly oil four small baking molds (about 400 ml each).

4. 4.

   Peel and finely chop the shallots and garlic. Sauté in hot butter until translucent. Sprinkle flour over and deglaze with white wine. Let reduce for 1-2 minutes, then stir in cream and broth and simmer gently for about 5 minutes until slightly thickened. Remove from heat, let cool a bit, fold in cheese and eggs, and season well with salt and pepper.

5. 5.

   Line the edges of the molds with spaghetti to create a basket-like rim.

6. 6.

   Add the remaining pasta and parsley to the sauce, mix, and fill the molds.

7. 7.

   Bake in the oven for about 35 minutes until golden brown, then serve immediately.