A large portion of Switzerland is highly influenced by German cuisine. Here is a combination of the two! I do recommend that you purchase a spaetzle maker, but you can use a colander or the method listed here. Enjoy!
Meanwhile, heat up a nonstick frying pan over medium heat. Add the onion and bacon. Cook until the onion is slightly golden.
For the pasta, mix together eggs, flour, milk and nutmeg. The dough will be quite runny.
Put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press or push it through a colander.
Once the dumplings float on the water, take them out as they are done.
Add the Spätzle dumplings and the cheese to the frying pan and fry for a couple of minutes.
Season with salt and pepper and sprinkle some parsley on top.