General Main Dishes Meat


If, for example: your boyfriend is away from home a few days, and you have, meanwhile devastated the apartment, then you can do the following:

  1. You can clean it OR
  2. You make some Austrian Schinkenfleckerl (Ham Pasta) as a restitution! (But then you surely will not have time to clean …)

The second option is indeed as much work as the first, but much more fun. For the baked version of Austrian Schinkenfleckerln you need a lot of dishes, but it pays out. I want to keep telling myself that I eat healthy, therefore I added some parsnips. Friends of mine often make this recipe with roasted leek, which is even better than parsnips!

Here is a short video where you can see how it’s done step by step:

EQUIPMENT for Austrian Schinkenfleckerl

  • pot for cooking pasta
  • baking pan ca. 12 inch
  • mixer for eggwhite
  • 2 big bowls

If something didn’t work out for you, please let me know in a comment below!

Gebackene Schinkenfleckerl

Austrian Schinkenfleckerl (Baked Ham Pasta)

Traditional Austrian Pasta dish with short pasta, ham, sour cream, eggs and bread crumbs.
5 from 1 vote
Cook Time 20 mins
Baking Time 45 mins
Total Time 1 hr 5 mins
Course dinner, lunch, Main dish
Cuisine Austrian, Vienna
Servings 6 portions
Calories 500 kcal


  • pot for cooking pasta
  • baking pan ca. 12 inch
  • mixer for eggwhite
  • 2 big bowls


  • 250 g Fleckerl pasta (or other short pasta)
  • 200 g ham cut into squares (1 inch)
  • 80 g butter
  • 4 eggs
  • salt
  • pepper
  • nutmeg
  • 250 g sour cream
  • 1-4 cloves garlic pressed
  • 1 handfull Parsley chopped
  • 1/2 cup bread crumbs to spread on top
  • 1 tbsp. butter to grease pan
  • 1/4 cup bread crumbs to sprinkle on greased pan


  • Cook pasta for 6 minutes. Strain and rinse with cold water.
  • To soften the butter, put out of fridge a few hours before cooking. Alternatively heat up in microwave for 10-20 secondes. It should be soft but neither hot nor liquid.
  • Separate the eggwhite and yolk.
  • Mix butter, egg yolk, salt, pepper and nutmeg until it's creamy. Stir in ham, sour cream, garlic, parsley and pasta. The pasta should not be hot anymore.
  • In an extra bowl, mix the egg whites until stiff.
  • Gently "fold in" the stiff eggs to the pasta and ham.
  • Grease a baking pan with butter and sprinkle with bread crumbs
  • Pour the mixture into the pan and sprinkle with more breadcrumbs.
  • Bake in the oven for about 45 minutes on medium heat (~ 150°C / 300°F with circulating air).
    For the first 20-30 minutes cover the pan (with a lid or aluminum foil) that the crumbs do not burn. Uncover for the last 20 minutes, so the crumbs become crispy. Enjoy!


Serving: 250gCalories: 500kcal
Keyword Viennese Cuisine
Tried this recipe?Let us know how it was!


This made me laugh! I’m not such a fan of ham pasta, but you make it sound like a good reason to misbehave 😉

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