Hungarian pasta with cottage cheese and bacon

You’re thinking of Hungarian Túróscsuszá—salty, creamy, crispy, and dangerously good.

Hungarian Pasta with Cottage Cheese & Bacon (Túrós Csuszá)

Ingredients

• 12 oz (350 g) wide egg noodles or short pasta (traditionally csusza or tagliatelle)

• 7 oz (200 g) dry cottage cheese or farmer’s cheese (quark if you can get it)

• 5–7 oz (150–200 g) thick-cut bacon, diced

• 2–3 tbsp sour cream (optional but very traditional)

• Salt, black pepper

Instructions

1. Cook the pasta in well-salted water until al dente. Reserve a splash of pasta water.

2. Render the bacon slowly in a pan until deeply crispy.

   • Scoop out bacon bits and keep the bacon fat in the pan.

3. Drain pasta, then toss it straight into the bacon fat.

4. Add cottage cheese (and sour cream if using).

   • Toss gently over low heat until creamy but not melted smooth.

5. Season with black pepper and a little salt (go easy—bacon’s salty).

6. Plate and shower with crispy bacon on top.

Authentic Hungarian Touches

• Use dry curd cottage cheese / farmer’s cheese (not wet, spoonable cottage cheese)

• Serve with extra sour cream on the side

• No herbs, no garlic—simple is the soul of this dish

Optional Variations (Still Acceptable 😉)

• Extra crispy bacon or even cracklings

• A little pasta water if it needs loosening

• Some people like a light sugar sprinkle (controversial but real)

If you want, I can help you adapt this with American-style cottage cheese, or make it more traditional if you’re chasing nostalgia 💛