Homemade Bacon Spaetzle
This Homemade Bacon Spaetzle recipe combines soft, pillowy noodles with crispy bacon for a dish that's both comforting and indulgent.
Ingredients
For the Spaetzle
- 2 cups all-purpose flour
- ½ tsp salt
- ¼ tsp ground nutmeg (optional)
- 3 large eggs
- ½ cup milk
For the Bacon Sauce
- 6 slices of bacon, diced
- 1 tbsp butter
- 1 small onion, finely chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Optional Garnishes
- Fresh parsley, chopped
- Additional Parmesan cheese
Instructions
- Step 1: Make the Spaetzle DoughIn a large mixing bowl, whisk together the flour, salt, and nutmeg.Add the eggs and milk, then mix until a smooth, thick batter forms. Let it rest for 10 minutes.
- Step 2: Cook the SpaetzleBring a large pot of salted water to a boil.Using a spaetzle maker or colander with large holes, press the batter into the boiling water.Cook the spaetzle until it floats to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
- Step 3: Prepare the Bacon SauceIn a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the pan.Add butter to the skillet, then sauté the onion until soft and translucent.Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly. Season with salt and pepper.
- Step 4: Combine and ServeAdd the cooked spaetzle and bacon to the skillet, tossing to coat evenly with the sauce.Garnish with fresh parsley and extra Parmesan, then serve immediately.
Notes
- For an extra crispy texture, fry the cooked spaetzle in the skillet before adding the sauce.
- Leftover spaetzle can be stored in the refrigerator for up to 3 days.