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Spaetzle with Pancetta, Mushroomsand Thyme in bowl

Spaetzle with Pancetta, Mushrooms, and Thyme

Spaetzle with Pancetta bacon, Mushrooms, and Fresh Thyme is comfprt food elivated to a high leval. And yet it is easy and uncomplicated flavors make this dish wonderful anytime.

Course Side Dish
Cuisine German
Keyword dumpplings, mushrooms, pancetta, spaetzle, thyme
Prep Time 35 minutes
Total Time 35 minutes
Servings 4

Ingredients

Homemade Spaetzle

  • 2 cups bread flour or all-purpose flour
  • ½ teaspoon nutmeg freshly grated if possible
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 1 cup sour cream
  • 4 large eggs
  • 3 egg yolks
  • 1 tablespoon butter

For finishing

  • 4 oz chopped pancetta you can use bacon
  • 10 oz mushrooms sliced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons butter

Instructions

To Make the Spaetzle

  1. Bring a large pot of water to boil.
  2. In a large bowl, combine the bread flour, the nutmeg, salt, and white pepper.
  3. In a separate bowl, whisk together the sour cream, the eggs, and the egg yolks.
  4. Whisk the sour cream mixture into the flour mixture.
  5. When it has come to a complete boil, liberally salt the water.
  6. Have a rimmed sheet pan lined with many paper towels, a bowl, or another large container ready to catch the cooked spaetzle.
  7. Place a spaetzle maker over the boiling pot of water. If you don’t have a spaetzle maker, you can use a large metal strainer with large holes or even a grater.
  8. Working in small batches, press the spaetzle batter through holes of the spaetzle maker or strainer into the water.
  9. Let cook for 10 seconds or so until the dumplings float to the surface and are set.
  10. Scoop out the cooked spaetzle and place it in the container while you cook more batches with the remaining batter.

To finish the dish

  1. Heat a large skillet 12 inch non-stick, if you have it, to medium.
  2. Cook the pancetta until it has begun to render but still has not entirely browned.
  3. Add the mushrooms and sauté until the mushrooms have given up most of their liquid. Stir very often to keep the moisture evaporating and to make sure nothing browns too much.
  4. Continue to cook until the pancetta and the mushrooms have begun to brown.
  5. Add the butter and stir until the butter has completely melted.
  6. Add in the cooked spaetzle.
  7. Stir or toss the skillet if you are skilled enough to coat the spaetzle in the butter mushroom and pancetta mixture.
  8. Continue to stir or toss until the spaetzle starts to turn a golden brown on at least half of the little spaetzle.
  9. Stir in the thyme and cook just a few more minutes to cook through and to make the thyme fragrant.

Recipe Notes

Serve as a side dish or a more substantial portion as a main with a vegetable. You can garnish with a few sprigs of thyme if you want to be fancy.