Summary

Ingredients

• 200 g chanterelles
• 100 g bacon, (pork belly)
• 1 bunch parsley (smooth)
• 100 g cream
• 30 g butter
• 1 lemon (s)
• salt
• pepper
• 400 g spaetzle

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Instructions

1. Boil the spaetzle in plenty of salted water until tender, about 3-5 minutes. Drain well.
2. Meanwhile, finely dice the pork belly. Heat the butter in a large pan over medium-high heat. Add the diced bacon and cook for 2-3 minutes until it starts to render and is lightly golden. Clean the chanterelles with a dry brush and add them to the pan. Toss to combine. Squeeze lemon juice over everything and season with salt and pepper to taste.
3. Add the drained spaetzle to the pan. Sprinkle the finely chopped parsley over it and pour the cream over everything.
4. Toss everything together for 30-60 seconds until well combined and heated through. Serve immediately in deep plates or bowls.