(Kippenberger family recipe)
For 6 people:
160 g Sliced Ham (1cm thick)
150 g Mountain cheese (some kind of Swiss cheese, strong and firm)
200 ml cream
300 ml milk
400 g Bucatoni
Cut the ham in pieces, grate the cheese, stir together cream, milk and
eggs, season with salt, pepper and nutmeg.
Cook the pasta al dente, drain, put into a pre-warmed bowl. Add ham and
cheese and egg-cream-milk-mixture, put into a buttered casserole dish.
Bake in preheated oven (180 degrees Celsius, gas 2-3) for 50 minutes.