Pasta pan with baked beans

Ingredients for 3 servings:

• 200 g pasta (durum wheat pasta, e.g. spaghetti, macaroni, fusili)
• 150 g bacon Or:
• 150 g cooked ham, possibly also roast leftovers
• 1 small onion(s)
• 1 small can of beans (baked beans)
• 150 g cheese (e.g. mountain cheese, Gouda, Emmental), diced
• 50 g cheese, grated
• 3 eggs
• salt and pepper
• nutmeg
• possibly oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the pasta in salted water until almost al dente, then drain. Dice the bacon and onion, then fry over low heat until translucent without adding any additional fat. If using cooked ham or leftover roasts, add about 1 tablespoon of oil for browning. Add the can of baked beans, season with pepper, and heat over low heat. Add the cooked pasta, filling a 24cm pan 3/4 full. Add the diced cheese (strong mountain cheese is best, but any cheese will do, depending on your taste) and mix well with the pasta. Cover and simmer over low heat for a good 5 minutes, stirring occasionally. Remove the pan from the heat, pour in the three beaten eggs (seasoned with a little salt, pepper, and nutmeg), and stir briefly. Sprinkle the whole thing with grated cheese and place it directly under the grill. If your oven doesn’t have a broiler, bake at maximum top heat for a few minutes until the cheese has melted and is ideally lightly browned. Then let it cool for a good ten minutes. Serve with a good tomato ketchup and a fresh salad. Note: This is basically just the basic recipe; you can adapt it to your liking or what’s in your fridge. Try this recipe with canned smoked kippers (drain thoroughly!). Otherwise, use all ingredients as directed.