Ingredients
The following ingredients have 24 Servings
- ¼ cup breadcrumbs
- 2 tablespoons unsalted butter
- melted
- divided
- 1 ½ cups Fontina
- combined shredded
- mozzarella and parmesan
- divided
- 8 ounces spaghetti
- chopped
- 1 cup mozzarella
- shredded
- 1 large egg
- beaten
- ¼ cup whole milk
- 1 bunch chives
- small
- chopped
- 4 ounces pancetta
- diced and sautéed until crispy then cooled
Instruction
- Preheat oven to 350°F
- Mix cracker crumbs with 1 tablespoon of melted butter and 1 cup shredded cheese mix; set aside
- Cook spaghetti in salted water according to package instructions, until al dente
- Drain pasta and return it to the pot
- Stir and coat the cooked spaghetti in the remaining melted butter and beaten egg
- Add milk and the remaining shredded cheese mix
- Spoon the mixture equally into a greased donut pan
- Sprinkle the top with cheese-breadcrumb mixture
- Bake for about 15-20 minutes, or until golden brown and the donuts feel firm
- Remove donuts from pan
- Sprinkle with chopped pancetta and chopped chives before serving
