Schinkennudeln (German Ham and Egg Pasta)

Ingredients

• 1 lb uncooked pasta (any shape (e.g., fusilli or spaghetti))
• 4 tbsp butter (divided)
• 1 onion (medium, finely chopped)
• 0.5 lb cooked ham (chopped into bite-sized pieces (approx. 1 1/2 cups))
• 5 eggs (4-5 eggs)
• 0.5 cup cream (or milk)
• 0.5 cup grated cheese (optional; see notes for options)
• salt and freshly ground pepper (to taste)
• 0.25 cup fresh parsley or chives (chopped)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions.

2. 2

   Drain the pasta well and set aside.

3. 3

   Melt 2 tablespoons of butter in a large skillet or sauté pan over medium-high heat.

4. 4

   Add the chopped onion and ham to the skillet and sauté for a few minutes until the onion is soft and translucent.

5. 5

   Add in the remaining 2 tablespoons of butter and the drained pasta.

6. 6

   Pan fry the pasta mixture, stirring occasionally, until the noodles turn golden brown and crispy in spots.

7. 7

   In a mixing bowl, whisk together the eggs and cream (or milk).

8. 8

   Lower the heat to medium-low and pour the egg mixture over the pasta.

9. 9

   Stir gently until the eggs are cooked and look like little pieces of scrambled eggs mixed through the pasta.

10. 10

    Add the grated cheese (if using) and stir through briefly to melt.

11. 11

    Season to taste with salt and pepper or your favorite seasonings (such as bouillon powder).

12. 12

    Sprinkle over the chopped parsley or chives and serve immediately.

Notes

Variations: You can use any pasta shape, including leftovers. For the ham, thin slices get crispier while thicker diced pieces remain softer. Cheese options: Emmental, Gruyere, or even a mild cheddar work well. For extra nutrition, some users suggest adding peas.

Nutrition per serving

• main
• dinner
• pasta
• German
• family-friendly
• quick-meal
• pan-fried