South Tyrolean ham pasta

Ingredients for 4 servings:

• 400 g pasta, short (e.g. Spirelli)
• 200 g bacon (South Tyrolean or Alto Adige)
• 4 m.-sized eggs
• some butter, for frying
• 1 small onion(s)
• 1 small garlic clove(s), crushed
• 2 tbsp breadcrumbs
• 1 piece(s) herb butter, large
• 1 pinch(s) nutmeg, grated
• 1 pinch(s) of pepper
• 1 tsp salt
• 2 tbsp cheese (Grana Padano), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in a large pot with 1-2 teaspoons of salt in 3 liters of water. Drain thoroughly. Cut the speck (“Alto Adige,” which is less speck than ham) into smaller pieces. Peel and finely chop the onion, peel the garlic clove, and press it through a press. Heat the butter in a large pan. I always use a so-called party pan, which is heated separately by electricity and has a large diameter. Sauté the finely chopped onion and garlic clove in the butter and add the pasta and the chopped ham. Season with nutmeg and pepper and mix everything well. Briefly break the eggs in a bowl and pour over the pasta. Mix everything well again and brown the pasta dish. Add the herb butter and let it melt. Finally, sprinkle the breadcrumbs over the pasta, mix well again, and serve sprinkled with Grana Padano. Serve with a fresh salad.