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Ingredients
- 250 g (9 oz) macaroni
- 1 tablespoon olive oil
- 1 onion, sliced
- 125 g (4 1/2 oz) pancetta, chopped
- 125 g (4 1/2 oz) ham, chopped
- 4 eggs
- 250 ml (9 fl oz/1 cup) milk
- 250 ml (9 fl oz/1 cup) pouring (whipping) cream
- 2 tablespoons snipped chives
- 120 g (4 1/4 oz) grated cheddar cheese
- 125 g (4 1/2 oz) bocconcini (fresh baby mozzarella cheese), chopped
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well. Spread evenly over the base of a greased deep ovenproof dish.
2. Heat the oil in a large frying pan and cook the onion over low heat until tender. Add the pancetta and cook for 2 minutes. Add the ham and stir well. Remove from the heat to cool.
3. Whisk together the eggs, milk, cream, chives and season. Add the cheddar cheese, chopped bocconcini and the pancetta mixture and stir well. Spread evenly over the macaroni. Bake for 35-40 minutes, or until set.
