Hungarian Cottage Cheese Pasta (Túrós tészta)

Ingredients

• about 450 g Pasta (shells or elbow macaroni)
• 2 cups Cottage cheese
• 1/2 cup Sour cream
• 4 tbsp Unsalted Butter
• 2 tbsp Sugar (optional)
• 1/2 tsp Salt

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

Instructions

1. 1Fill a large pot with water and add 1/2 tsp of Salt. Bring the water to a rolling boil over high heat, 100°C. Add the about 450 g of Pasta to the boiling water and cook for 8-12 minutes, or until al dente (tender but still firm to the bite).
2. 2While the pasta is cooking, melt the 4 tbsp of Unsalted Butter in the same pot you will use for the pasta. Do this over low heat, approximately 65°C, until the butter is completely liquid.
3. 3Once the pasta is cooked, drain it very well. Return the drained pasta to the pot containing the melted butter.
4. 4Add the 2 cups of Cottage cheese, 1/2 cup of Sour cream, and the optional 2 tbsp of Sugar to the pot with the pasta and butter. Stir everything together gently until the cottage cheese and sour cream are evenly distributed and coating the pasta.
5. 5Continue to heat the pasta mixture over low heat, stirring occasionally, for 2-3 minutes, or until everything is warmed through. The cottage cheese should be soft and creamy, not browned. Serve immediately.

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