Schinkennudeln with Feta

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"Schinkennudeln" is German for "Pasta bake with ham (or bacon)". In my recipe the pasta-and-ham mix is topped with feta cheese and broiled.


  • ¼ lb / 125g bacon, cubed
  • ½ lb / 250g pasta (farfalle/bow ties)
  • 1 medium sized onion
  • 2 cloves of garlic
  • ½ lb / 250g feta cheese, cubed
  • ¼ lb / 125g peas (frozen is OK)
  • ½ cup / 125ml dry white wine
  • 4 tbsp sour cream
  • 2 scallions, chopped
  • 1 frankfurter sausage, sliced (optional)
  • freshly ground pepper, to taste
  • Salt to taste


  1. Cook the pasta: Bring 2 quarts / liters of water to a boil, add salt to taste, add the pasta, bring back to a boil, reduce heat and cook until pasta are done but not overdone. Drain and set aside.
  2. Set oven-proof pan over medium-high heat. Render bacon and cook until lightly browned.
  3. Remove excess pork fat. Add chopped onions, cook until soft and translucent.
  4. Add garlic and peas, cook for a few more minutes.
  5. Add white wine. Reduce heat and simmer until most of the liquid has evaporated.
  6. Add sour cream and stir well
  7. Season with freshly ground pepper.
  8. Add pasta and toss well.
  9. Top with feta cheese, chopped scallions and, optionally, sliced sausage.
  10. Broil until the cheese cubes turn brown at the edges. Serve.
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