Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain
the pasta in a colander
. While the pasta is still in the colander, use kitchen sheers to cut the linguine
into smaller pieces. The pasta
should measure about 3 cups.
Preheat the oven to 375 degrees F. Grease
the muffin tin.
In a blender
combine the eggs
, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto
, mozzarella cheese, Asiago
cheese, parsley, garlic, salt, pepper, and nutmeg
. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins
until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.