Hungarian pasta with cottage cheese and bacon (Túrós Csusza)
Túrós csusza is a traditional Hungarian pasta dish, a simple but filling meal, one of my favorites ever. You can find it on restaurants menus, and also favored by students for its simplicity and low budget. I never bake it, however you will find recipes that make this dish that way.
Total Time 25 minutes mins
Course Main Course
Cuisine Hungarian
Medium pot
Frying pan
Cutting board
Chef's knife
Wodden spoon
Measuring cup
- 17.6 ounces Dried square pasta 500 grams
- 17.6 ounces Dry cottage cheese (curd cheese, farmer’s cheese) 500 grams
- 10.5 ounces Bacon fat or szalonna (preserved – salted and smoked – fatty cuts of pork) 300 grams
- 1 cup Sour cream
- Salt to taste
Cook the pasta in salted water according to package instructions, rinse under cold running water, drain.
Cut the bacon fat into smaller pieces, put them in a pan and cook over medium-low heat for a couple of minutes until the fat is released and they are crisp and browned. Take them out of the liquid fat.
Add 3-4 tablespoons of the liquid fat to the pasta, add most of the crisp and browned bacon (keep some for serving), mix in 3/4 of the cottage chesse amount.
To serve, spoon extra cottage cheese and sour cream on top, and place the rest of the fried bacon fat.
Enjoy!
Keyword cottage cheese pasta