Gluten-Free Túrós Csusza (Hungarian Pasta with Cheese)

Ingredients

• about 450 g Gluten-free pasta
• about 450 g Cottage cheese
• 1/2 cup Sour cream
• 6 slices Bacon
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large pot with 4 quarts (about 4000 ml) of water. Place the pot over high heat to bring the water to a rolling boil, which occurs at approximately 100°C.
2. 2Once the water is boiling, add the about 450 g of gluten-free pasta to the pot. Cook the pasta for 8 to 12 minutes, stirring occasionally, until it is tender but still firm to the bite. Carefully drain the cooked pasta through a colander and set it aside.
3. 3While the pasta cooks, place a 25.4 cm (25 cm) skillet over medium heat, reaching a surface temperature of about 148.9-176.7°C (150-175°C). Lay the 6 slices of bacon in a single layer in the skillet. Cook the bacon for 8 to 12 minutes, turning the slices occasionally with tongs, until they are golden brown and crispy.
4. 4Using tongs, transfer the crispy bacon slices from the skillet to a plate lined with paper towels to absorb any excess fat. Allow the bacon to cool for 2-3 minutes until it is comfortable to handle, then crumble the 6 slices of bacon into small pieces.
5. 5In a large mixing bowl, add the drained and cooked about 450 g of gluten-free pasta, the about 450 g of cottage cheese, the 1/2 cup of sour cream, the crumbled 6 slices of bacon, the 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper. Toss all the ingredients together thoroughly until they are evenly combined and coated.
6. 6Serve the Gluten-Free Túrós Csusza immediately while it is warm.

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