Italian-Swabian integration. Spätzle-Carbonara

This is my sole attempt to get closer to my occupiers, and I was not threatened by Mario and Luigi.

Ingredients (2–3 servings)

For the Spätzle:

• 250 g all-purpose flour

• 3 eggs

• ~100 ml water or milk

• 1/2 tsp salt

• Optional: pinch of nutmeg

For the Carbonara:

• 150 g bacon (Speck), diced

• 1 small onion, finely chopped

• 200 ml heavy cream

• 2 egg yolks

• 50 g grated cheese (Bergkäse)

• 1 tbsp butter

• Salt & black pepper

Instructions

1. Make the Spätzle dough

• Mix flour, eggs, salt, and part of the liquid

• Add remaining liquid gradually

• Beat until smooth and thick-sticky

• Let rest for 10 minutes

The dough should slowly stretch when lifted (not runny!)

2. Cook the Spätzle

• Bring salted water to a boil

• Press or scrape dough into water

• Cook until they float (1–2 minutes)

• Remove and drain

Optional: Toss in a bit of butter or lightly pan-fry for extra flavor

3. Prepare the sauce

• Fry bacon until crispy, set aside

• In same pan: sauté onion in butter

• Add cooked Spätzle and lightly fry

4. Make it creamy

• Reduce heat and add heavy cream

• In a bowl: mix egg yolks + cheese

Take pan off heat, then stir in egg mixture (prevents scrambling!)

5. Finish the dish

• Add bacon back in

• Season with salt & lots of black pepper

• Optional: sprinkle parsley