Savoury Gluten-Free Cottage Cheese Noodles (Túrós Csusza)

Ingredients

• about 340 g Gluten-free pasta (penne or fusilli)
• about 450 g Dairy-free cottage cheese
• 6 slices Bacon
• 2 tbsp Dairy-free butter
• 1/2 tsp Black pepper

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

Instructions

1. 1Bring 12 cups of water to a rolling boil in a large heavy-bottomed pot over high heat (100°C / 100°C). Add the about 340 g of gluten-free pasta (penne or fusilli) to the boiling water and cook for 8-12 minutes, stirring occasionally, until the pasta is tender when bitten but still has a slight chew.
2. 2While the gluten-free pasta is cooking, dice the 6 slices of bacon into 1.27 cm pieces. Place a 30.48 cm skillet over medium heat (148.9-176.7°C / 150-175°C), add the diced bacon, and cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and golden brown.
3. 3Using a slotted spoon, remove the crispy bacon from the skillet and transfer it to a plate lined with a paper towel, leaving the bacon fat in the skillet. Reduce the heat under the skillet to low (93.33-121.1°C / 95-120°C).
4. 4Add the 2 tbsp of dairy-free butter to the skillet with the bacon fat. Stir until the butter is fully melted and combined with the bacon fat.
5. 5Carefully drain the cooked about 340 g of gluten-free pasta using a colander. Add the drained pasta to the skillet with the melted butter and bacon fat.
6. 6Add the about 450 g of dairy-free cottage cheese and the 1/2 tsp of black pepper to the skillet. Stir everything together thoroughly for 2-3 minutes, until the pasta is evenly coated and the cottage cheese is heated through.
7. 7Divide the Savoury Gluten-Free Cottage Cheese Noodles among four serving plates. Top each serving with the reserved crispy bacon.

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