Make the batter: In a large mixing bowl, add 1 1/2 cups all-purpose flour, 1 tsp cayenne pepper, and 1/4 teaspoon salt. Whisk to combine. Make a well in the center of the flour mixture and add 9 tbsp whole milk, 4 tbsp plain Greek yogurt, and 3 medium eggs. Whisk until smooth. Set aside.

Prepare a workstation: Fill a large pot with 2 quarts of water and bring to a boil over high heat. Meanwhile, set up a workstation: place the bowl of batter, a spatula, and a ladle next to the pot (preferably on the side of your dominant hand), and a clean bowl with a mesh strainer on the other side of the pot.

Cook the spaetzle: Once the water is boiling, reduce the heat to medium-high. Put a flat grater with large holes over the pot, smooth side facing up. Scoop half a ladle of the batter and pour directly on the grater and press it down with a spatula. The batter will go through the holes of the grater and form its shape once it’s in the boiling water. Remove the spaetzle with a strainer immediately when it floats to the surface. Fish it out using a slotted spoon or strainer and put it in a clean bowl. Repeat with the remaining batter and set aside.

Sauté the spaetzle: In a large pan, heat 3/4 tbsp unsalted butter and 1 tbsp olive oil over medium-high heat. Once the butter is melted, add spaetzle, 1/8 tsp black pepper, and stir-fry for 5 minutes. Transfer to a large plate, cover with aluminum foil to keep warm, and set aside.

Make the mushroom sauce: In the same pan, add the remaining 2 tbsp olive oil, 1.2 oz raw cured bacon, and sliced 6 oz button mushrooms, reduce heat to medium and sauté for 5 minutes. Add 4 oz onions and 1 tsp garlic; cook for another 10 minutes or until vegetables are browned. Turn the heat up to high, add 2 tbsp white wine and stir constantly for 30 seconds. Add 1 cup unsalted chicken broth. Bring to a boil and add 1/4 tsp salt and 1/8 tsp black pepper. Cook for 5 minutes or until reduced by half. Turn heat down to low and stir in 4 tbsp heavy cream. Turn off the heat.

Serve: Transfer spaetzle into a deep dish or bowl. Ladle hot mushroom sauce over the spaetzle, garnish with 3 tbsp grated parmesan cheese and chopped 1 tbsp fresh parsley, and serve.