Entree: Hungary – Northern Hungary – Túrós csusza (Hungarian flat egg noodles mixed with curd cheese, sour cream and crispy bacon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) egg noodles or fresh csusza-style noodles
- 8 oz (225 g) bacon, sliced into lardons
- 16 oz (454 g) túró or well-drained cottage cheese
- 1 cup (240 ml) sour cream
- 1 large egg, approx. 1 3/4 oz (50 g), lightly beaten
- 2 tbsp (28 g) unsalted butter
- Salt
- Freshly ground black pepper
- 2 tbsp (6 g) chopped fresh chives or green onion for garnish

Show original ingredient measurements

- 12 oz (340 g) egg noodles or fresh csusza-style noodles
- 8 oz (225 g) bacon, sliced into lardons
- 16 oz (454 g) túró or well-drained cottage cheese
- 1 cup (240 ml) sour cream
- 1 large egg, approx. 50 g, lightly beaten
- 2 tbsp (28 g) unsalted butter
- Salt
- Freshly ground black pepper
- 2 tbsp (6 g) chopped fresh chives or green onion for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente according to package or noodle thickness. Reserve 1/2 cup (120 ml) of the cooking water, then drain the pasta.
2. While the pasta cooks, fry the bacon lardons in a large skillet over medium heat until crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, leaving the rendered fat in the skillet.
3. In a medium bowl, combine the túró (or drained cottage cheese), sour cream, and the beaten egg. Season lightly with salt and pepper and stir until a creamy mixture forms.
4. Return the drained noodles to the pot off the heat. Add the butter and toss to melt and coat the noodles, adding a few tablespoons of the reserved pasta water if the noodles seem dry.
5. Fold the cheese-and-sour-cream mixture into the warm noodles until evenly distributed; the residual heat will loosen the cheese and create a creamy coating. If needed, add a splash of the reserved pasta water to reach a creamy consistency.
6. Stir in half of the crisp bacon, then adjust seasoning with salt and pepper to taste.
7. Transfer to a serving dish, sprinkle with the remaining bacon and chopped chives, and serve warm.