Schinkennudeln Recipe

This pasta dish is my ultimate comfort food; it’s creamy, cheesy, and packed with flavor from the ham, making it irresistible. Plus, it’s super easy to whip up, turning any regular weeknight into a delightful, indulgent experience!

Schinkennudeln is a comforting dish that I adore for its creamy texture and bold flavors. I intertwine 200g of pasta with 150g of diced, cooked ham, and each bite offers a delightful combination of proteins and carbohydrates.

I mix in 2 medium eggs and 100ml of cream for a deliciously smooth sauce. Topped with 50g of cheese, the dish is nearly calzone-like in its richness.

A little salt and pepper heighten the flavor, while a dash of parsley—an optional garnish—lends an air of freshness.

Ingredients

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Ingredient Quantities

• 200g pasta (such as penne or fusilli)
• 150g cooked ham, diced
• 2 tablespoons butter
• 2 medium eggs
• 100ml cream
• 50g grated cheese (such as Emmental or Gouda)
• Salt and pepper to taste
• 1 tablespoon chopped parsley for garnish (optional)

Instructions

1. Prepare the pasta in a big pot of salted, bubbling water, just as the package says, until it reaches the perfect al dente texture. Pour it through a colander and let it hang out for a minute.

2. In a big skillet, over medium heat, melt the butter. Stir in the diced ham and sauté for about 3-4 minutes until you see the edges starting to brown.

3. In a bowl, mix the eggs and cream until completely fused. Give your mixture a good seasoning with a pinch of salt and pepper, then combine using a whisk.

4. Reduce the heat under the pan holding the ham, and add the pasta, which has been previously cooked. Stir it copiously so that the butter and ham can mingle with the pasta.

5. Combine the egg and cream mixture with the pasta and ham, keeping up a steady stir until the eggs start to set and the sauce thickens, about 2-3 minutes.

6. Distribute the grated cheese throughout the pasta mixture, stirring until the cheese melts and the sauce is creamy and evenly distributed.

7. Adjust seasoning by adding more salt or pepper, tasting still further for perfection.

8. Take it off the heat and serve it hot, with chopped parsley as a garnish if you like.

9. Savor the taste of your delectable Schinkennudeln!

10. Any leftovers can be stored in the refrigerator for up to 2 days, in an airtight container. Reheating is best done on the stove and may require a splash of cream.

Equipment Needed

1. Large pot
2. Colander
3. Large skillet
4. Mixing bowl
5. Whisk
6. Wooden spoon or silicone spatula
7. Measuring spoons
8. Measuring cup
9. Knife
10. Cutting board

FAQ

• Can I use a different type of pasta?Any short pasta, such as penne, fusilli, or farfalle, can be used. Choose according to your preference.
• What kind of cheese can I substitute?In place of Gouda or Emmental, you may use other melty cheeses like cheddar, Monterey Jack, or Swiss.
• Can this dish be made ahead of time?Certainly, Schinkennudeln can be made ahead, and you can warm it gently on the stovetop or in the oven.
• Is it possible to make this dish vegetarian?Omit the ham or substitute it with mushrooms for a vegetarian version.
• How can I enhance the flavor?Think about including extra chopped onions, garlic, or a bit of nutmeg for a flavor that penetrates much more. Flavor enhancers can also add extra depth to your soup/base flavor.
• What cream should I use?Thick cream or double cream is best for this, but you can use half-and-half if you want a lighter version.

Substitutions and Variations

For pasta: Use whole wheat pasta or gluten-free pasta.
For smoky flavor in ham: Use smoked turkey or roasted chicken instead.
Use olive oil or margarine instead of butter.
To create a dairy-free version of this cream, you can use half-and-half or coconut milk as a substitute.
If you are using grated cheese, then use Parmesan or cheddar as your alternatives.

Pro Tips

1. Cook Pasta Perfectly: Reserve a cup of pasta cooking water before draining. You can use this starchy water to adjust the consistency of your sauce if it becomes too thick.