Cook the Spätzle in plenty of boiling salted water for about 15 minutes until al dente. Cut the bacon into small cubes and fry them crisply in a pan without fat. Drain the spaetzle, rinse with cold water and drain well.
Mix the spaetzle and bacon and place in an ovenproof dish. Sprinkle cheese over it and bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 20 minutes. Peel and coarsely grate the carrots.
Mix with lemon juice and sugar and leave to stand. Peel onions and cut into rings. Fry in bacon fat until golden brown. Clean and wash the salad and pluck into bite-sized pieces. Mix with the raw carrots.
Wash parsley, dab dry and chop. Spread it with the onions on the cheese spaetzle. Add the salad.