The recipe for perfecting these Alsatian pasta dishes

In a heated skillet, sauté the sliced onion with the bacon lardons until they start to brown. Then, add the sliced mushrooms and continue cooking until they are golden and fragrant. Set aside.

In the same skillet, sauté the spaetzle in butter until they start to brown. Then, add the cooked onions, bacon, and mushrooms. Stir in the heavy cream, salt, and pepper. Toss in the large pieces of Gruyere cheese and mix until they start to melt. Serve hot and enjoy!

Focus on Spaetzle

If you’re using fresh spaetzle, simply pan-fry them for a few minutes before serving. Look for them in the refrigerated section of your supermarket, usually packaged in a vacuum-sealed container.

Alternatively, dried spaetzle can be found alongside other pasta varieties. They cook just like traditional pasta, boiling in salted water for a few minutes until they float to the surface.