Curry Parsley Spaghetti Nests

1. Preheat oven to 350°F. Grease a 12-count muffin tin. Cook pasta according to recipe instructions for (very) al dente in a large pot of salted boiling water.

2. While the pasta cooks, whisk together the eggs, cream, broth, parsley (save a few leaves to decorate), Parmesan, curry, salt and pepper in a large bowl. When the pasta is cooked and drained, add it to the egg mixture and stir well until coated. Fill muffin pans with this mixture, sprinkle with sesame seeds and reserved parsley leaves and bake for 20-25 minutes.

3. Let cool 5 minutes, run a knife around the pans and unmold gently. Serve warm.

Recipe inspired by MJ and Hungryman.