Fried Pasta with Egg & Ham

Schinkennudeln - Germany's Favorite Fried Noodles

In Germany this pan fried pasta dish with egg is most often made with ham (even though bacon is a close second) and is known as Schinkennudeln (Schinken=ham and nudeln=noodles, pasta).  

It is an ubiquitous pasta classic, a staple on many home tables faithfully loved by children and adults alike, but it is also a beer garden favorite.

In fact you can find ham noodles on the menu of almost every Biergarten and Wirtshaus (pub). The crispy pasta and ham along with the creamy egg mixture and fresh herbs topping the dish is a light alternative to heavier pork dishes like Schweinshaxe or Schnitzel.

Ingredients for This German Comfort Food 

Al dente pasta. Use any short cut pasta such as elbow (gomiti), spirals (fusilli), penne, bow ties (farfalline), gemelli (used here). Cook it according to instructions on the packaging, enough for 4 servings, then drain, rinse and let cool down a bit.

Butter. Preferably clarified, but regular unsalted butter works fine. It adds a lot of flavor and a nice color to the fried pasta. 

Ham. Thick boiled ham is most often used. Get ham steak in the US - it has the perfect thickness to cube for this dish.

Eggs. Schinkennudeln is typically finished off with beaten eggs.

Heavy cream. Whisked into the eggs, as it sets the mixture coats the crispy pasta. 

Seasonings and herbs. Salt and pepper to taste, a pinch of nutmeg and fresh, finely chopped chives and/or parsley.

NOTE: Locals of Munich, the capital of Bavaria and the biergarten culture of Germany, often jokingly refer to it as the northernmost of Italian cities. This is due to Munich's proximity to Northern Italy and also due to the great crowds of Italians who visit the Oktoberfest or 'festival della birra' as they call it. Therefore in Bavaria the love for all types of Italian noodles is strong and many pasta dishes are part of the German culinary tradition.

Instructions and Step-by-Step Pictures

Prep. Begin by whisking the eggs and heavy cream together, set aside. Dice the ham, chop up the herbs and make sure the cooked pasta you will be using is nicely drained.

Pan fry. Over medium high heat melt the butter in a large skillet (or use two smaller ones, simultaneously) and add the pasta and ham. Fry until they begin to get golden brown and crispy here and there and be sure to stir gently, but constantly, making sure that all noodles get a chance to be in contact with the skillet.

Finish with egg. Lower the heat to medium and season with the nutmeg, salt and pepper. Pour the egg & cream mixture over the pasta, stir a bit and let cook until the mixture has set. Remove from the heat and sprinkle the herbs over the Schinkennudeln.

Popular Variations of Schinkennudeln Dish

Cheesy version. Instead of adding egg and cream to the pan fried pasta and ham some people add a handful or so of grated good melting cheese such as Gouda or Emmentaler. It melts over the hot pasta and the dish is served immediately.

Bacon & onions version. Here chopped bacon is rendered until crispy, then diced onion is sauted in the fat. The al dente noodles are added once the onion are soft, then after some time of all these ingredients cooking together the egg

Casserole version. The cooked pasta and the ham are placed in a very well buttered casserole dish, then the egg and cream mixture is poured over them. Sometimes a topping of grated cheese is sprinkled on top. The dish is baked until the eggs have set nicely.

Vegetarian version. Instead of ham a vegetable such as asparagus or zucchini is added. Mushrooms work great too.