Hungarian pasta with cottage cheese and bacon (Túrós Csusza)
Here’s a classic Hungarian Pasta with Cottage Cheese and Bacon (Túrós Csusza) recipe—a simple, hearty, and comforting dish that’s beloved in Hungary:
Ingredients (Serves 4)
400 g (14 oz) small pasta (Csusza noodles, egg noodles, or broken spaghetti)
200–250 g (7–9 oz) smoked bacon, diced
250 g (8–9 oz) cottage cheese (or Hungarian túró)
2–3 tbsp sour cream (optional, for creaminess)
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
Cook the bacon:
In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside. Keep a little bacon fat in the pan for extra flavor.
Mix with cottage cheese:
In a large bowl, combine the cooked pasta, cottage cheese, and sour cream (if using). Stir gently to mix.
Add a little reserved pasta water if needed to make it creamier.
Add bacon:
Fold in the crispy bacon. Season with salt and pepper to taste.
Serve:
Serve warm. Optional: top with extra sour cream or a sprinkle of paprika for a traditional touch.
💡 Tips:
This dish is traditionally not too creamy—the cottage cheese gives it a slightly tangy, rich texture.
You can use smoked pancetta or even ham if bacon isn’t available.
It’s perfect as a main dish or hearty side.
If you want, I can also give a faster version of Túrós Csusza that cooks in about 20 minutes, perfect for a quick weeknight dinner.
