Gastronomy

Ingredients:

300 g smoked bacon
500 g lebbencs pasta
1.5 kg potatoes
Salt to taste

Chop the bacon into small cubes and render it. Add the diced potatoes to the rendered fat, cover with water until the potatoes are about 3 fingers deep, and salt it. Simmer until the potatoes are tender. Then, break the lebbencs pasta into pieces and place it on top of the potatoes. Do not stir. Cook by occasionally pressing down the pasta to ensure it is submerged in the water. Once the liquid has evaporated, stir it, scraping the bottom of the pot 2-3 times. Afterward, shake the pot quickly so that the dish turns over in one piece. According to legend, this should be repeated 32 times to ensure the pasta gets evenly browned all around! It should be served hot.