Made with our capellini, these fig and blue cheese pasta cups give a little crunch and savoriness to the typical pasta or appetizer dish.
Preheat oven to 375 degrees. Spray 2 mini muffin pans with nonstick cooking spray.
Cook the angel hair pasta in boiling salted water for 2-3 minutes or until al dente. Drain, and place in a large bowl with about 1 tbsp of Colavita Olive Oil. Mix to coat the pasta. This will prevent it from sticking while you prepare the other items.
Cook the pancetta.
Heat 2 tsp Colavita Olive Oil in a small skillet over medium heat. Add the pancetta and sauté, about 5 minutes, until cooked. Remove from the heat and add to the pasta bowl.
Add the eggs, Gorgonzola, figs and pepper to the pasta bowl and mix well.
Using a fork and tablespoon, twirl heaping amount of the pasta onto your fork, using the spoon to keep it from falling off. Place the pasta in one of the cups of the muffin pan. Feel free to add any figs and cheese that might have fallen off during this process. Repeat until all the muffin cups are ¾ of the way filled.
Bake for 20-30 minutes or until lightly browned on top. Let cool for 5 minutes in the pan and then remove to a serving platter.
Serve them warm.
Serving Size 12 Servings