Túrós Csusza
Hungarian Cottage Cheese Pasta
A beloved Hungarian comfort food featuring pasta tossed with creamy cottage cheese and sour cream, topped with crispy bacon. It can be served as a savory main dish or a sweet treat.
🧂 Ingredients
- 400 g Egg noodles(medium square or broken into smaller pieces)
- 500 g Dry cottage cheese(also known as farmer's cheese or túró; at room temperature)
- 250 ml Sour cream(at room temperature)
- 200 g Bacon(Hungarian-style or thick-cut, diced)
- 1 tsp Salt(plus more to taste)
- 0.5 tsp Black pepper(freshly ground, to taste)
- 1 tsp Paprika(sweet Hungarian, for garnish (optional))
👨🍳 Instructions
- 1
Cook the bacon in a large skillet over medium heat until crisp and browned. Remove bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the skillet.
- 2
Meanwhile, cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain well.
- 3
Add the drained noodles to the skillet with the bacon fat. Turn the heat to medium-low. Add about 3/4 of the cottage cheese and 3/4 of the sour cream to the noodles. Season with salt and pepper.
- 4
Toss everything together gently until the noodles are coated and the cheese begins to soften and melt slightly, about 3-5 minutes. Heat through.
- 5
Spoon the pasta mixture onto serving plates or into a bowl. Top with the remaining cottage cheese, sour cream, and the reserved crispy bacon bits. Garnish with paprika, if desired.
💡 Pro Tips
- ✓Ensure the cottage cheese and sour cream are at room temperature for easier mixing.
- ✓For a sweeter version, omit the bacon and serve with a sprinkle of sugar or jam.
- ✓Use good quality Hungarian-style bacon (szalonna) for the best flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Sweet Túrós Csusza: Omit bacon, and serve with a generous sprinkle of granulated sugar or a drizzle of honey.
- Add a handful of fresh chives or parsley for a fresh, herbaceous note.
- Some recipes call for baking the dish after mixing, but it is traditionally served as is.