Hungarian Cottage Cheese Pasta (Túrós Csusza) - Peanut-Free

Ingredients

• about 450 g Pasta (e.g., egg noodles, penne)
• 6 slices Bacon
• about 450 g Cottage Cheese
• 0.5 cup Sour Cream
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

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

Instructions

1. 1Fill a large heavy-bottomed pot with water and add 0.5 tsp salt. Bring the water to a rolling boil over high heat. Add about 450 g pasta to the boiling water and cook for 8-10 minutes, or until al dente (tender but still firm to the bite).
2. 2While the pasta is cooking, place 6 slices of bacon in a 25.4 cm skillet over medium heat. Cook for 8-12 minutes, turning occasionally, until the bacon is crispy and browned. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Leave the rendered bacon fat in the skillet.
3. 3Once the pasta is cooked, drain it well in a colander. Return the drained pasta to the empty pot.
4. 4Add the drained pasta in the pot to the skillet containing the reserved bacon fat. Add about 450 g cottage cheese and 0.5 cup sour cream to the skillet with the pasta. Stir everything together gently over medium heat (176.7°C / 175°C) for 5 minutes, stirring occasionally, until the cottage cheese and sour cream are warmed through and have created a creamy sauce coating the pasta.
5. 5Stir in 0.5 tsp salt and 0.25 tsp black pepper into the pasta mixture until evenly distributed.
6. 6Crumble the crispy bacon into small pieces. Top the pasta mixture in the skillet with the crumbled bacon.
7. 7Serve immediately.

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