How do you pronounce “spaetzle?” Do you put the emphasis on the “a” or the “e?” We’re putting the debate to rest, right here, right now. It rhymes with pretzel . . . we think . . . it depends where you’re from. Now that that’s settled, let's drill down on this dish. We make scratch spaetzle laced with spinach. We whip up a creamy carbonara sauce, stir in some smoky bacon, and you have yourself one indulgent dish that’s ready in minutes. Never mind how you say it, never mind that we’re mixing German and Italian foods (gasp!), just make it, it’s delicious.
- Heat things up - Place a medium pot on the stove over med-high heat. Fill two-thirds of the way with hot water and bring to a boil for our pasta. Next, place a medium pan on the stove over med-high heat, and drizzle with olive oil.
- Bacon baby! - Grab your bacon, cube it up, and toss it in the oiled pan. Sprinkle a bit of water into the pan, this helps the bacon get crispy. Cook for 4-5 minutes.
- Make green spaetzle dough - Get out your blender. Add the handfuls of spinach to the blender, along with ½ cup water. Blend it up and set aside. Now grab a large bowl to make our spaetzle dough. Crack 1 egg (not both!) into the bowl and whisk it. Add in your blended spinach, flour, and whisk to combine. The mixture should be the consistency between a dough and a batter, add more flour if it’s too wet. Season with salt and pepper.
|Calories830Calories from Fat430|
|% DAILY VALUE|
|Calories from Fat430|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.