For the sauerkraut spaghetti, first cook the pasta according to package directions until al dente, strain and add a dash of olive oil to keep it from sticking together.
Preheat the oven to 170 °C.
Dice the bacon and onion and brown both well in a frying pan.
Add the sauerkraut and fry until the liquid has evaporated.
Meanwhile, whisk the sour cream with the egg and parsley and season with salt and pepper.
Now alternate layers of spaghetti and sauerkraut in a greased baking dish, finishing with sauerkraut.
Pour the sour cream over the sauerkraut spaghetti and bake for about 20 minutes.
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