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.
- 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.