Spätzle mit Speck und Sahne
Fresh South Tyrolean egg spätzle tossed in rich cream, crisp smoked Speck and chives. Known in Italian as spätzle con panna e speck, this is a comforting Alpine classic.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Large pot
- •Spätzlehobel or spätzle board
- •Large frying pan
- •Slotted spoon
- •Mixing bowl
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 24 g
- carbs
- 64 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 560 kcal
Instructions
- 1
Whisk the flour, eggs, sparkling water, salt and nutmeg in a bowl into a thick, elastic batter.
- 2
Beat the batter vigorously with a wooden spoon until bubbles appear, then rest for ten minutes.
- 3
Bring a large pot of well-salted water to a steady boil.
- 4
Melt the butter in a wide frying pan over medium heat.
- 5
Add the Speck matchsticks and fry gently for three minutes until lightly crisp and fragrant.
- 6
Pour the cream into the pan and simmer gently for two minutes until lightly thickened.
- 7
Press the batter through a spätzlehobel directly into the boiling water, working in two batches.
- 8
Cook the spätzle until they float to the surface, which takes about one to two minutes.
- 9
Lift the floating spätzle out with a slotted spoon directly into the warm cream sauce.
- 10
Toss everything gently over low heat for one minute until the dumplings are glossy.
- 11
Stir in the snipped chives and black pepper, then serve immediately with grated cheese.
Chef's tips
The batter should be viscous and slow-dropping rather than pourable. Cold sparkling water creates tiny air pockets that keep the dumplings tender. Avoid over-browning the Speck so it retains its delicate cure.
Ingredient substitutions
- Speck Alto Adige IGP → smoked pancetta or prosciutto crudo, though you will lose the distinct juniper-smoked Alpine aroma
- sparkling mineral water → whole milk, which yields a slightly denser, creamier dumpling
Storage
Store leftovers in a sealed container in the fridge for up to two days.
Reheating
Reheat gently in a frying pan over low heat with a splash of milk or cream to loosen the sauce.
Common mistakes to avoid
- •Making the batter too thin, which causes the dumplings to dissolve into the water.
- •Boiling the cream sauce too vigorously, which can cause the dairy fat to split.
- •Letting the spätzle sit in the boiling water after floating, making them soggy.
Serving suggestions
Cooked Spätzle mit Speck und Sahne?
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