Directions

1. 1

   In a large skillet, cook the chopped bacon pieces over medium heat until they become golden and crispy. Leave the rendered fat and bacon in the pan and set aside.

2. 2

   In a large mixing bowl, combine the flour, salt, pepper, nutmeg, cayenne, and baking powder. In a separate small bowl, beat the eggs together with the milk until well blended. Pour the wet mixture into the dry ingredients and stir until the batter becomes smooth and uniform, with no lumps.

3. 3

   Bring 6 cups of salted water to a rolling boil in a large pot. Using a pointed chopstick or skewer, pierce holes through the bottom and sides of a 9-inch aluminum pie pan to create a makeshift spaetzle maker.

4. 4

   Hold the prepared pie pan over the boiling water and carefully push the dough through the holes using a spoon or dough scraper, allowing the dumplings to drop into the water below. Stir the dumplings gently with a spoon to prevent sticking.

5. 5

   Continue cooking for approximately 3 minutes, or until all the dumplings float to the surface. Once they rise, remove them immediately using a slotted spoon and transfer them directly to the skillet with the bacon and fat.

6. 6

   Toss the warm dumplings with the bacon and rendered fat until evenly coated. Taste and adjust seasoning with additional salt and pepper as desired. Transfer to a serving dish, garnish generously with fresh chopped parsley, and serve immediately while hot.