“Fleckerl” (small, egg pasta squares) are here served as Schinkenfleckerl with bacon, onions and a creamy sauce. Let’s be honest – what could be better? Bacon Pasta is a typically Austrian dish which is quick and easy to make and offers maximum taste with only few ingredients. By the way, they also taste great topped with melted cheese!

Metainformationen

Ingredients

  • 400 g small pasta squares
  • 1 onion (finely chopped)
  • 300 g bacon (finely chopped)
  • 2 garlic cloves (crushed)
  • oil
  • 100 g heavy cream
  • 100 g sour cream
  • salt
  • pepper
  • parsley (chopped to garnish)

Directions for Bacon Pasta

  1. Cook the pasta in the boiling salted water.
  2. Meanwhile, peel onion and chop finely. Also chop bacon into small pieces and peel and crush the garlic.
  3. Heat a little oil in a frying pan and briefly sauté the garlic. Add the onions and bacon one after the other and lightly fry.
  4. Mix the heavy and sour cream and season with salt and pepper and mix with the onions and bacon. Pour the creamy sauce over the cooked pasta and mix well. Season once again according to taste.
  5. Wash the parsley, shake dry, chop and scatter over the Bacon Pasta before serving.

GOES WELL WITH Green salad.

TIP

For a very special treat try BACON PASTA TOPPED WITH MELTED CHEESE – make the recipe as above and then simply scatter over fresh herbs and cheese. Place in the oven and cook for a few minutes on a high upper heat / grill function until the cheese is golden brown. That’s it!

JUST ONE MORE THING

This is also a good recipe for using leftovers and you can use sausage leftover instead of bacon. A real feast for the palate are also Cabbage Pasta. Try it too! If you want to make your own pasta, we have the recipe for you.

It’s quick and easy to make and only requires cheap ingredients - Austrian Cabbage pasta.
It’s quick and easy to make and only requires cheap ingredients – Austrian Cabbage Pasta. Our classic “Krautfleckerl” version is quite impressive.

HISTORY BOX

Similar to the Viennese Kaiser bread roll, there were also always leftovers with bacon, too. In the 18th century Bacon Pasta looked more like small, light savoury pastries – a preparation method which changed only slowly.