Crispy Alfredo Pasta Nests

Method

1. Set the oven to 200 °C and let it heat for 10 min (oven). Soften or melt a little of the butter and brush it generously over the base and sides of 6 muffin cups, so the nests come out cleanly.

   Add in this stepButter (for the tin and the sauce) 8.8 g

   oven

2. Bring the water to a boil in a 20 cm pot over high heat, about 10 min, then add the salt.

   Add in this stepWater for the pasta 2 LSalt (for the pasta water) 1½ tsp

   high heat

3. Add the fettuccine, separating the strands with tongs for the first minute, and cook over medium-high heat for 6 min. It bakes again later, so cook it 2 minutes less than the packet says, leaving a firm core. Drain and return it to the pot.

   Add in this stepDried fettuccine 120 g

   medium-high heat

4. Melt the rest of the butter in a 24 cm pan over medium-low heat and cook the garlic for 1 min until fragrant. Pour in the cream and simmer gently for 2 min until slightly thickened. Pour the sauce over the pasta and toss well.

   Add in this stepButter (for the tin and the sauce) 26 gGarlic cloves, finely minced 1Double cream / heavy cream 120 ml

   medium-low heat

5. Let the pasta cool for 2 min so the egg doesn't scramble on contact. Beat the eggs and add them with most of the cheese and some pepper, tossing until every strand is coated.

   Add in this stepEggs 1Parmigiano Reggiano, finely grated 39 gFreshly ground black pepper to taste

6. With a fork or tongs, twirl a small portion of pasta at a time into a nest and drop each into a buttered cup. Spoon any sauce left in the pot over the nests and scatter the reserved cheese on top.

   Add in this stepParmigiano Reggiano, finely grated 17 g

7. Bake in the oven for 15 min, until the tops and edges are deep golden and crisp. Leave them in the tin for 5 minutes, run a small knife around each edge to lift them out, sprinkle with parsley and serve warm.

   Add in this stepFlat-leaf parsley, chopped 2 tbsp

   oven