200g 97% fat-free sliced leg ham
375g dried penne pasta
3/4 cup light and creamy evaporated milk
40g parmesan cheese, finely grated
2 tablespoons chopped fresh chives
Preheat grill on medium-high. Line a baking tray with baking paper. Place ham in a single layer on prepared tray. Grill for 5 to 7 minutes or until crisp. Drain on paper towel. Roughly chop.
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
Whisk eggs, evaporated milk and two-thirds of the cheese in a jug.
Place pan over low heat. Add egg mixture and ham. Toss to combine. Cook for 2 to 3 minutes or until heated through. Season with pepper. Serve with chives and remaining cheese.
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