Ingredients
12 oz. thick-cut bacon, cut crosswise into 1/2-inch pieces
3 large eggs
1 egg yolk
2/3 c. whole milk
2 c. all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Preparation
Step 1Bring a large saucepan of water to boil. Step 2Place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 7 to 10 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate. Discard (or save for another use!) all but 2 tablespoons fat. Set skillet aside. Step 3In a medium bowl, whisk eggs, egg yolk, and milk. Add flour, salt, and pepper and whisk to combine. Continue whisking to develop the gluten for slightly chewy spaetzle, 1 minute more. Step 4Transfer batter to a colander with large holes. Holding the colander over the pot of boiling water, press the batter through the holes (the batter should break up into irregular shapes). Give the pot a stir and cook the spaetzle until puffed and they float to the surface, 2 to 3 minutes. Step 5Using a slotted spoon or spider, transfer cooked spaetzle to the skillet with the bacon fat. Step 6Place the skillet over high heat and cook, tossing and stirring, until warmed through. Return bacon to skillet and toss to combine.
