Buckwheat Spätzle with Cream and Bacon
Category: Pasta
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
A delicious, hearty twist on the classic Spätzle, this buckwheat version is paired with a rich, creamy sauce and crispy bacon, offering a flavorful combination that is sure to impress. The nutty taste of buckwheat flour brings a unique depth to the dish, while the crispy pancetta adds a savory, smoky flavor that complements the smooth cream. Perfect for a comforting dinner, these homemade spätzle are surprisingly easy to make and will quickly become a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 50g |
| Buckwheat flour | 150g |
| Eggs | 3 |
| Water | 100ml |
| Salt | To taste |
| Heavy cream (fresh) | 250ml |
| Smoked pancetta (diced) | 130g |
| Black pepper | To taste |
Instructions
-
Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour and buckwheat flour. Add the eggs, a pinch of salt, and gradually pour in the water, starting with 80ml. Continue mixing with a whisk until the dough is smooth, thick, and homogeneous. It should be dense enough to fall in large droplets when lifted with a spoon. If the dough feels too thick, add a bit more water to reach the desired consistency. -
Boil the Spätzle:
While preparing the dough, bring a large pot of salted water to a boil. Using a Spätzle maker or a colander with large holes, drop spoonfuls of the dough into the boiling water. Cook the spätzle in batches. Once they rise to the surface, cook for an additional minute, then remove them with a slotted spoon. Set the cooked spätzle aside in a colander to drain. -
Cook the Pancetta:
While the spätzle cooks, heat a large skillet over medium heat. Add the diced pancetta and sauté until it becomes crispy and golden brown, releasing its fat. The pancetta should be crispy but not overly crunchy. -
Combine the Spätzle and Sauce:
Reduce the heat to low. Add the freshly cooked spätzle to the skillet with the pancetta, gently stirring to combine. Pour in the heavy cream and stir until the spätzle is evenly coated and heated through. Let the dish simmer for about a minute to allow the flavors to meld together. -
Season and Serve:
Season with freshly ground black pepper to taste, and adjust salt if needed. Serve the creamy spätzle immediately, garnished with additional pancetta if desired.
Tips for Success:
- For extra richness, you can sprinkle some freshly grated Parmesan cheese on top before serving.
- If you don’t have a Spätzle maker, a simple colander with wide holes or even a slotted spoon can work just as well to form the spätzle in the boiling water.
Enjoy the satisfying taste of homemade buckwheat spätzle with this easy and delicious recipe. With the smoky pancetta and the rich cream, this dish is a perfect comfort food for any occasion!
