Käsespätzle with Butterkäse Cheese and Naturally Smoked Bacon

Ingredients

• 4 oz | Naturally Smoked Traditional Bacon - Fully Cooked
• 4 oz | ButterKase
• 1 c | Wheat Flour
• 1 c | All-purpose Flour
• 1 c | Whole milk
• 1/2 tsp | Nutmeg, grated
• 1/2 TBSP | Chopped parsley
• 1/2 each | Yellow onion, caramelized
• 1 TBSP | Butter, softened
• 2 | Eggs
• 1/4 TSP | Olive oil

Method

1. Combine wheat flour, all purpose flour, nutmeg, salt and pepper in a mixing bowl.
2. In a separate bowl, combine egg & milk, whisk to incorporate.
3. Combine wet ingredients into dry ingredients bowl and mix thoroughly.
4. Rest dough for approximately 30 minutes. Meanwhile, bring a pot of salted water to a simmer over medium heat.
5. Using a spaetzle maker or perforated pan, pass dough through holes into the simmering water.
6. Once spaetzle begins to float, remove from pot with a slotted spoon and place on paper towels to drain, chill.
7. Heat olive oil in a saute pan until translucent.
8. Add drained and chilled spaetzle and begin to caramelize exterior for approximately 2 minutes.
9. Add chopped bacon and caramelized onion to the pan, toss to heat.
10. Finish with unsalted butter, chopped parsley, shredded cheese, salt and pepper, toss to incorporate.
11. Serve as a dish or accompanied by lightly dressed salad for entree.