Baked Alpine Noodles And Cheese

• 1 (1 lb) package egg noodles
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 ounces mild pancetta or 2 ounces bacon, diced
• 3/4 teaspoon caraway seeds or 3/4 teaspoon cumin seed
• 4 cups onions, thinly sliced
• 1 pinch salt
• 2 eggs
• 3/4 cup milk
• 1 pinch pepper
• 1 pinch nutmeg
• 2 cups shredded ementhal cheese or 2 cups raclette cheese

1. In large pot of boiling salted water, cook noodles according to package instructions until just tender. Drain and chill under cold water; drain well.
2. Meanwhile, in skillet, heat oil and butter over medium-high heat. Add pancetta and caraway seeds; saute until pancetta starts to render some fat. Add onions and sa< cook, stirring often, until golden brown, about 12 minutes. Remove from heat.
3. In large bowl, whisk together eggs, milk, pepper and nutmeg; stir in noodles to coat. Stir in onion mixture and half of the cheese. Place in buttered 13- x 9-inch (33 x 23 cm) baking dish. Sprinkle with remaining cheese. Bake, uncovered, in 375u0b0F (190u0b0C) oven until lightly browned, about 30 minutes.

egg noodles, vegetable oil, butter, pancetta, caraway seeds, onions, salt, eggs, milk, pepper, nutmeg, ementhal cheese

Taken from www.food.com/recipe/baked-alpine-noodles-and-cheese-456848 (may not work)