At a glance
You're making a comforting baked ham and noodle dish that comes together in about two hours. The tricky part here is whipping the egg whites into stiff peaks and folding them in gently — that's what gives this dish its signature light and fluffy texture. Everything else is straightforward: you'll simmer smoked meat until tender, cook pasta in that flavorful broth, then layer it all together with eggs and cream before baking until golden.
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Cook the meat
Cook the smoked meat in salted water with black pepper, allspice and a bay leaf. The meat needs to be nice and tender. Careful — this time we won't use the broth as soup; set it aside instead.
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Cook the pasta
Cook the pasta in the broth from the smoked meat — no need to salt the water again. Boil until tender, following the timing on the pack. Before draining, scoop out a mug of the cooking broth and set it aside.
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Add the eggs
Once the pasta has cooled slightly, stir in the egg yolks (set the whites aside for later). Add a knob of butter for a rich, mellow flavor.
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