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 sufficient salt water or prepare fresh spaetzle. Drain well after cooking.
2. Meanwhile, finely dice the onion and pork belly. Put the butter in the hot pan and let the onions and bacon turn lightly translucent. Add the neatly brushed chanterelles and toss. Add lemon juice and season with salt and pepper.
3. Add the drained spaetzle, sprinkle the finely chopped parsley over the top and pour the cream over it.
4. Swirl everything through several times and best serve in 2 deep pasta plates.