Schinkennudeln is a classic German comfort food made with pasta, ham, and cheese — simple, satisfying, and quick to prepare. It’s the perfect weeknight dinner the whole family will love, and a great way to use up leftover ham!
Ingredients
Here’s what you need to make this easy recipe:
This dish is made with simple, everyday ingredients that come together to create something truly comforting. Pasta, ham, eggs, and cheese form the base of the recipe, while bacon and garlic add lots of flavor.
I recommend using a good melting cheese like Emmentaler. I actually used half Emmentaler and half German Bergkäse, which has a more intense flavor, something between Gruyère and Emmentaler (or Swiss cheese). It’s important to grate the cheese yourself, rather than using pre-grated cheese, as it may not melt properly and can result in a clumpy or floury-tasting sauce.
You can use clarified butter for cooking, but regular butter with a bit of oil works just as well. I love cooking with clarified butter — it tastes amazing and is great for frying. You can buy it at the store or make your own, which is very easy (check out this homemade clarified butter recipe).
How to make it step-by-step
STEP 1: Prepare the ingredients: Dice the onion, cut the bacon into small cubes, cut the ham into larger cubes, and finely chop the garlic. Shred the cheese using the large holes of a box grater.
(1 medium onion, 2 ounces (60g) thick-cut bacon, 4 cloves garlic, 7 ounces (200g) ham, 6 ounces (170g) Emmentaler/Swiss cheese or Gouda, or other melting cheese)
STEP 2: Cook the pasta one minute less than the package instructions indicate.
(1 lb (450g) short pasta, such as fusilli)
STEP 3+4: In a medium bowl, whisk together the eggs, heavy cream, and sour cream. Stir in the cheese and nutmeg, then season with salt and pepper.
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(4 large eggs, 3/4 cup (180ml) heavy cream, 1/4 cup (60ml) sour cream, ¼ teaspoon nutmeg)
STEP 5: Heat 2 Tbsp of clarified butter (or butter and oil) in a large pan over medium-high heat. Add the onion and bacon, and cook for a couple of minutes until the onion is soft and golden and the bacon is lightly browned with the fat rendered. Note: If you prefer crispy bacon, you can cook it separately, transfer it to a plate, and then cook the onion—but I find this unnecessary and not traditional for this recipe.
Add the garlic and cook for 30 seconds.
STEP 6: Add the ham and cook for a couple of minutes.
STEP 7: Drain the pasta and add it to the pan. Pour in the egg-cream mixture. Cook over low heat for a few minutes, stirring constantly, until everything is well combined and the egg in the sauce is set. (In this recipe, the sauce won’t be creamy and silky like in Carbonara—it’s characteristic for the eggs to be more set and firm, which is how it’s traditionally prepared.)
STEP 8: Season generously with salt and pepper to taste.
Garnish with plenty of chopped chives.
Enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Keep in mind that the pasta can turn a bit dry when reheated, so it’s best enjoyed freshly made. A splash of cream or milk can help bring back some moisture.
More German dinner recipes for you to enjoy
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| Käsespätzle (German Cheese Noodles) | Zigeunerschnitzel (Gypsy’s Schnitzel) |
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| Bratkartoffeln (German fried potatoes) | Rouladen (German Beef Rolls) |
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Schinkennudeln (German Ham and Cheese Pasta)
Ingredients
- 1 lb (450g) short pasta such as fusilli or egg noodles
- 2 tablespoons clarified butter or 1 Tbsp butter + 1 Tbsp oil
- 1 medium onion
- 2 ounces (60g) thick-cut bacon or German Speck
- 4 cloves garlic
- 7 ounces (200g) ham whole or sliced
- 4 large eggs
- 3/4 cup (180ml) heavy cream
- 1/4 cup (60ml) sour cream
- 6 ounces (170g) Emmentaler/Swiss cheese or Gouda or other melting cheese
- ¼ teaspoon nutmeg
- salt and pepper to taste
- chives to garnish
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Prepare the ingredients: Dice the onion, cut the bacon into small cubes, cut the ham into larger cubes, and finely chop the garlic. Shred the cheese using the large holes of a box grater.1 medium onion, 2 ounces (60g) thick-cut bacon, 4 cloves garlic, 7 ounces (200g) ham, 6 ounces (170g) Emmentaler/Swiss cheese or Gouda
- Cook the pasta one minute less than the package instructions indicate.1 lb (450g) short pasta
- In a medium bowl, whisk together the eggs, heavy cream, and sour cream. Stir in the cheese and nutmeg, then season with salt and pepper.4 large eggs, 3/4 cup (180ml) heavy cream, 1/4 cup (60ml) sour cream, ¼ teaspoon nutmeg
- Heat clarified butter (or butter and oil) in a large pan over medium-high heat. Add the onion and bacon, and cook for a couple of minutes until the onion is soft and golden and the bacon is lightly browned with the fat rendered. Note: If you prefer crispy bacon, you can cook it separately, transfer it to a plate, and then cook the onion—but I find this unnecessary and not traditional for this recipe.2 tablespoons clarified butter
- Add the garlic and cook for 30 seconds.
- Add the ham and cook for a couple of minutes.
- Drain the pasta and add it to the pan. Pour in the egg-cream mixture. Cook over low heat for a few minutes, stirring constantly, until everything is well combined and the egg in the sauce is set. (In this recipe, the sauce won't be creamy and silky like in Carbonara—it’s characteristic for the eggs to be more set and firm, which is how it’s traditionally prepared.)
- Season generously with salt and pepper to taste.
- Garnish with plenty of chopped chives.
- Enjoy!
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