250g Spaetzle Pambac, 4 tablespoons butter, 100ml cooking cream, 200g ham, thin slices cut into 4 equal parts, 80g finely chopped walnut, 100g grated Emmental cheese, salt, pepper, a pinch of star anise powder.
250g Spaetzle Pambac, 4 tablespoons butter, 100ml cooking cream, 200g ham, thin slices cut into 4 equal parts, 80g finely chopped walnut, 100g grated Emmental cheese, salt, pepper, a pinch of star anise powder.
Preheat the oven to 180°C. Boil the pasta in salted water according to package directions. Drain and set aside. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the ham and fry until crispy. Remove the bacon from the pan and set aside on a paper towel. In the same pan, add the remaining 2 tablespoons of butter and the cream. Let them heat until the butter melts and the cream begins to simmer. Add the grated cheese and mix until it melts and blends with the cream. Adjust the taste with salt, pepper and anise powder. Add the cooked pasta to the pan and toss well to coat with the cream and cheese sauce. Add the fried bacon and chopped walnuts to the pasta mixture and gently toss to incorporate. Transfer the pasta mixture to a deep, buttered heatproof dish. Bake for about 20-25 minutes or until the top is golden and crispy. Remove the dish from the oven and let it rest for a few minutes before serving.