Lightened-Up Italian Pasta Nests

Prep Time 15

Cook Time 30

8 oz. thin spaghetti or angel hair pasta
1 cup fat free half -half
1 cup parmesan
3 oz canadian bacon
2 large eggs
¼ cup low sodium chicken broth
1 teaspoon pepper
½ teaspoon salt
½ teaspoon nutmeg grated
1 teaspoon sriracha or hot sauce
3 Tbs chopped fresh basil
Green olives stuffed with pimentos optional *
* I used to hate olives but recently, I've started to appreciate them more and more. Is my palate becoming more sophisticated? ;) Tim still doesn't like them so I added them to only half of the nests.

Preheat oven to 350 F. Grease 12-cup muffin tin. Bring water to boil. Cook pasta until al dente. Drain pasta and set aside.
Whisk cream, ¾ cup parmesan, canadian bacon, broth, eggs, salt, pepper, nutmeg, sriracha in bowl. Add pasta and toss.
Using tongs, portion pasta mixture into prepared muffin cups, twisting pasta to form even nests. Pour any remaining sauce evenly over pasta, sprinkle with remaining parmesan, and press 1 olive into each nest.
Bake until centers are set and tops are golden brown, 20-25 min, rotating tin halfway through baking. Let nests cool in pan for about 5 minutes. Run small knife around edges, unmold, and serve.