I don't know why it took me so long to discover bacon spaghetti. It is economical and delicious. I played around with ideas and came up with this cupcake-shape bacon carbonara. If you don't want to bother with the individual cupcakes, just serve it after cooking.
Bacon Carbonara Cupcakes
1 pound bacon; cooked, drained and cut into 1/2 inch pieces
1 pound spaghetti noodles, cooked al dente according to package directions
5 eggs, beaten
1/2 cup half and half
1 cup dry, grated Parmesan cheese, shaker-style
1 cup shredded Parmesan cheese, bag
1 teaspoon adobo seasoning
Preheat oven to 350 degrees. Spray a 12 cup muffin tin with no stick spray. Put in 1/2 to 1 teaspoon bacon drippings in each tin.
In a large bowl, combine the eggs, half and half, dry parmesan and adobo. Add the hot/warm cooked spaghetti. Combine well. Stir in the cooked bacon pieces.
Using a fork, swirl 1/2 cup of the spaghetti noodles into a tight circle and place it in a muffin tin. Repeat for the remaining 11 tins. Bake on the middle rack of the oven for 25 minutes. Remove from oven and top each cupcake with the shredded parmesan for the final five minutes of baking. (Total cooking time 30 minutes.)