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Cheese spaetzle à la Ruhr area

updated

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Ingredients for 4 servings:

  • 500 g spaetzle
  • salt water
  • 200 g bacon
  • 2 large onions
  • 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Bring about 3-4 liters of water to a boil, add salt, and cook the spaetzle according to the package instructions. Trim the rind and any bones from the bacon and cut the rest into strips about 1/2 cm wide. Peel the onions, halve them lengthwise, and slice them. Pour a little oil into a pan (preferably with high sides) and fry the bacon. When the bacon has become crispy around the edges, add the onions and continue frying until the onions are translucent. When the spaetzle are cooked, drain them and add them to the pan. Continue frying, turning constantly, until the edges are lightly browned. Finally, add the cheese and continue frying, turning constantly, until the cheese is no longer stringy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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