Hungarian curd cheese pasta

Name: Hungarian curd cheese pasta
Total time: 25 min
Yield: 3
Cuisine: Hungarian
Ingredients: 250 g Dry wheat spaghetti; 250 g Dry curd cheese / Topfen; 150 g Sour cream, 20% fat; 120 g Smoked bacon; 2 g Salt; 1 g Black pepper

Hot noodles with tangy curd cheese, sour cream and crisp bacon.

Estimated total time: 25 minutes3 portionsAbout 670 kcal per portion

Curd pasta with bacon pieces and a spoonful of sour cream — Photo: Christo · CC BY-SA 4.0 · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Savory curd pasta with sour cream and bacon; photographed pasta shape differs from hand-torn recipe pasta.

Ingredients for 3 portions

250 g Dry wheat spaghetti
250 g Dry curd cheese / Topfen
150 g Sour cream, 20% fat
120 g Smoked bacon
2 g Salt
1 g Black pepper

Method

Break pasta into shorter lengths or use broad flat pasta of the same dry weight. Boil in lightly salted water according to its packet.
Meanwhile dice bacon and cook in a wide frying pan for 6–8 minutes until crisp.
Drain pasta and toss into the pan with the bacon and its fat. Fold in crumbled curd cheese and sour cream over low heat.
Warm gently for 1–2 minutes, season with pepper and serve immediately.

Broad egg noodles are traditional; using an egg-containing pasta adds an egg allergen flag. This version lists wheat-only pasta for consistent nutrition.

Túrós csusza

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Magyar Konyha — Túrós csusza, Bíró Lajos

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