Schinkennudeln with Feta

"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.

Ingredients

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

Preparation

1. Cook the pasta: Bring 2 quarts / 2 liters of water to a boil, add salt to taste, add the pasta, bring back to a boil, reduce heat and cook until the pasta is done but not overdone. Drain and set aside.
2. Set an ovenproof pan over medium-high heat. Render bacon and cook until lightly browned.
3. Pour off excess bacon fat. Add the chopped onion and cook until soft and translucent.
4. Add garlic and peas and 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.