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1
Drop spinach leaves into boiling water to blanch, then transfer to a bowl of ice water to cool.
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2
Drain spinach and squeeze dry.
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3
Put cooked spinach in a blender or food processor with the eggs and yolks and blitz briefly to make a green puree.
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4
(Alternatively, finely chop the spinach and stir together with beaten eggs and yolks.)
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5
Put spinach in a mixing bowl or the bowl of a stand mixer.
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6
Add 1/2 teaspoon salt, the nutmeg and the pepper.
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7
Beat in flour and 3/4 cup cold water to make a wet, sticky batterlike dough.
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8
Beat for 5 minutes, until lump free.
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9
If the mixture seems too stiff, beat in a few more tablespoons cold water.
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10
(If using a spaetzle tool, thin the batter to a more runny consistency.)
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11
Leave batter to rest at room temperature, covered, for 15 minutes.
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12
Prepare an ice-water bath.
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13
Bring a large wide pot of well-salted water to a boil.
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14
Stand close to the pot with the bowl of dough in one hand and a soup spoon in the other.
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15
With the edge of the spoon, grab thin slivers of dough approximately 1 inch long, dropping them one by one into the boiling water.
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16
(Cook a dozen or so at a time.)
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17
Let the spaetzle cook for 1 minute or so, until they rise to the surface.
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18
Remove with a skimmer and immediately cool in ice water.
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19
Continue until all batter is used.
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20
Drain cooked spaetzle and blot dry.
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21
(The recipe may be prepared up to this point several hours before serving.)
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22
Just before serving, set a large wide skillet over medium-high heat.
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23
Add bacon and let it render without browning much, about 2 minutes.
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24
Pour off fat and leave bacon in pan.
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25
Add butter and let it foam, then add sage leaves and let sizzle for 30 seconds.
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26
Add cooked spaetzle and saute, stirring with a wooden spoon until heated through and lightly browned.
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27
Transfer to a warm serving bowl.
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28
Serve immediately with grated Parmesan.
