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Spätzle Carbonara with Crispy Beef

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This Spätzle Carbonara with crispy beef is a delightful fusion of flavors, combining tender spätzle with a creamy sauce and savory beef. Perfect for a cozy meal, it brings warmth and comfort to your table.

Ingredients

Scale
  • 250 g wheat flour (Type 405)
  • 4 large eggs
  • 80 ml milk
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 240 ml heavy cream
  • 75 g freshly grated Parmesan
  • 2 large egg yolks
  • 1/2 tsp freshly ground black pepper
  • 170 g diced bacon
  • 2 tbsp unsalted butter
  • 2 tbsp freshly chopped parsley (optional)
  • additional Parmesan for serving

Instructions

  1. In a large bowl, combine 250 g wheat flour, 1/2 tsp salt, and 1/4 tsp freshly grated nutmeg. Make a well in the center and add 4 large eggs and 80 ml milk. Stir the mixture with a wooden spoon or hand mixer until smooth and elastic, about 5-7 minutes. Let the dough rest for 10 minutes.
  2. Bring a large pot of salted water to a boil. Once boiling, press the dough in batches through a spaetzle press or a coarse sieve into the water. The spaetzle are done when they rise to the surface, about 2-3 minutes. Remove them with a slotted spoon and place them in a bowl.
  3. In a large skillet over medium heat, cook 170 g diced bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Leave only 1 tbsp of bacon fat in the skillet.
  4. In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add the spaetzle and sauté for about 3 minutes until golden brown, making sure they do not burn.
  5. In a bowl, whisk together 240 ml heavy cream, 75 g freshly grated Parmesan, 2 large egg yolks, and 1/2 tsp freshly ground black pepper until creamy and well combined.
  6. Remove the skillet from heat and pour the cream sauce over the hot spaetzle. Quickly mix everything together, allowing the heat of the spaetzle to gently thicken the sauce without scrambling the eggs.
  7. Add the crispy bacon back into the skillet and gently fold it into the spaetzle, ensuring they are evenly coated with the sauce and bacon.
  8. Serve the spaetzle immediately, garnished with freshly chopped parsley and additional Parmesan. Enjoy the dish hot for the best flavor experience!

Nutrition

Keywords: Avoid overcooking the spaetzle to prevent a mushy texture. A spaetzle press is ideal for uniform spaetzle, but a coarse sieve can also work. Adjust the cream to cheese ratio to your taste for a richer sauce.

Find it online: https://chefwatermelon.com/spatzle-carbonara-mit-knusprigem-rindfleisch/