At a glance
You're making a Czech comfort classic that's hearty, filling, and easier than you might think. The main steps involve simmering tender smoked meat, cooking pasta in that flavorful broth, then folding whipped egg whites into the creamy mixture for a light and fluffy bake—the secret that makes this dish so special.
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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. Watch out though — this time we won't be using the broth for soup, so set it aside instead.
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Cook the pasta
Use the broth from the smoked meat to cook the pasta — no need to add extra salt to the water. Cook until tender, following the timing on the pack. Before draining, scoop out a cupful of the broth the pasta cooked in and set it aside.
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Add the eggs
Once the pasta has cooled slightly, crack in the egg yolks, keeping the whites aside for later. Stir in a knob of butter for a touch of richness.
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How it went
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