Preheat oven to 350°. Spray 12 (2-½-inch) muffin cups with nonstick spray.

For spaghetti: Bring 4 quarts of water to a rapid boil. If desired, add 2 teaspoons salt. Gradually add spaghetti to boiling water. Stir gently and return to a rapid boil. Cook uncovered, stirring occasionally for 9 to 11 minutes, or until desired degree of tenderness is reached; drain

Cook bacon in a large skillet over medium heat for 6 to 8 minutes or until crisp. Drain on paper towels.

Whisk together eggs, cream, ½ cup Parmesan cheese, pepper, and salt in medium bowl. Stir in half the bacon.

Fill each prepared muffin cup about ⅓ full with spaghetti. Pour egg mixture over the spaghetti. Sprinkle with remaining ¼ cup Parmesan cheese and remaining bacon.

Bake for 20 minutes or until tops are lightly golden. Cool slightly before serving. Garnish with chopped basil, if desired.