John Myers
Cheese Spaetzle with Bacon and Emmental
The perfect cheese spaetzle with bacon and emmentaler recipe with a picture and simple step-by-step instructions.
- 1 kg Spaetzle (fresh)
- 300 g Streaky bacon
- 300 g Grated Emmental
- 100 g Butter
- 100 g Spring onions
- 1 medium sized Onion
- 1 pinch Black pepper from the mill
- First, finely dice the onion and bacon. Heat a little butter in the pan, add the bacon and onion and sauté until they are lightly colored.
- Then add the butter and spaetzle and fry until crispy and season with pepper. Then turn off the stove and add the cheese. As soon as the cheese has melted, the spaetzle can be served.
- Finally, cut the spring onions into fine rings and, depending on your taste, sprinkle 1 tbsp over the cheese spaetzle. An iceberg lettuce with lemon buttermilk dressing <3 goes wonderfully with it (see picture)
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