This classic Hungarian cottage cheese egg noodle recipe has been a family favourite for generations. The lovely and rich creamy cottage cheese, is combined with crispy smoky bacon all blended with homemade egg noodles is simply scrumptious! A perfect weekday dish that can be made within 30-minutes.
This irresistible noodle dish is a popular recipe in the Hungarian cuisine. It consists of creamy cottage cheese, sour cream and embedded with bits of crispy smoky bacon that makes this dish irresistibly delicious. It’s one I grew up with and one I enjoy making every now and then. There were times we would make it during lent and exclude the bacon. However, the true authentic recipe is adding a smoky cured butcher’s bacon which is a thicker cut of bacon. I highly recommend using the smoked cured side bacon. You can find it at your local farmers market or local butcher shop. It is worth going out of your way to get that freshly cured rich flavour for this pasta dish. At times, I would add steamed broccoli, spinach or asparagus for a healthier approach.
I remember when my Grandma and Mom would make this dish, they would often follow their practices they were so use to growing up. Which was using the reserved bacon fat and add it to the cooked pasta. I have to say when I make this dish, I will mix some of the bacon fat in with the egg noodles, just to add some that smoky flavour into the pasta dish. Let’s face it, the bacon has loads of flavor, but if you want to cut back on the amount of fat in this recipe, then it’s up to you to decide the amount you want to add.
SIMPLE DISH WITH BIG FLAVOURS
Egg noodles: Hungarian’s would add homemade egg noodles for their pasta dishes and I have done the same in my photo above. The spiral, fettuccine style or pappardelle pasta works best for this recipe. I have shown here the types of pastas to use for this recipe.
Cured bacon: is what you want for this recipe; smoky cured bacon has a bold flavour and found in most markets and butcher shops.
Cottage cheese and sour cream: traditionally the full fat cottage cheese and sour cream are used for this recipe, however, if you want to cut back on the fat content, I would suggest you do for the sour cream. Low fat cottage cheese tends to be watery and the noodles won’t absorb as well.
Seasonings: salt is added to the boiling water, as well salt and pepper is added to flavour the dish when mixing the ingredients together.
HOW TO MAKE THIS DELICIOUS RECIPE
This recipe is so simple and for a dish that is so easy to make, it has big bold rich flavours that has you going back for seconds! You only need 5 ingredients and seasonings, salt and pepper.
STORE-BOUGHT PAPPADELLE
HOMEMADE EGG NOODLES
1. I like to slice the bacon into bite size pieces. Once bacon is cut, then add it to a warm skillet or fry pan. Cook the bacon until crispy and set aside.
2. While the bacon is cooking, start boiling water for the egg noodles, and add salt. Once the egg noodles are cooked, they will need to be drained. Transfer the egg noodles into the skillet with the reserve bacon fat and add the cottage cheese, sour cream, most of the bacon (leaving a few slices for garnishing if you like) and season with salt and pepper to your liking. Then toss gently and combine all the ingredients to coat the noodles throughout. By including the bacon fat it will prevent the noodles from getting dry. If you use homemade egg noodles, it will only take about a minute or so to cook. Once the egg noodles reach the surface of the boiling water, they are done!
3. Serve hot and if the noodles are no longer warm, then place the pot on the stove at a low setting and stir until warmed through and place a lid over skillet.
4. For this recipe, I highly recommend adding the full fat cottage cheese however, you can get away with the light sour cream. But keep in mind, you want the rich flavor of cheese in this dish.
USING STORE-BOUGHT EGG NOODLES
Often times we have made this recipe using the store-bought egg noodles. They require just a few minutes to cook or if you decide on a pappardelle, fettuccine or fusilli pasta, they all will take extra time to cook. You want a pasta that the creaminess of the cottage cheese and sour cream will adhere to the noodles. Which ever noodle or pasta you decide, you will love this recipe!!
This creamy rich pasta dish with the chucks of smoked bacon really takes it to an authentic European meal that has tons of flavour and has you going back for more! It is a perfect weeknight dinner, that doesn’t take long to make.
STORING: You can store any leftovers in the refrigerator for up to 3 days in an air-tight container. When you reheat it, you will need to add some sour cream and a little bit of olive oil or vegetable oil since it will dry out once it cools. I wouldn’t recommend freezing this pasta dish. Honestly, we have never had to freeze this dish since we will eat the entire dish at one sitting. 🙂
FAQ
Can I substitute bacon for turkey bacon? Yes you can and the only difference is you will not have the same amount of fat content, and rich smoky flavour to this dish. I would suggest to add vegetable or olive oil to avoid the pasta to become too dry.
Can I use a vegan option of the sour cream and cottage cheese? You can make those changes, and I haven’t tried it but I am sure the texture would be the similar. Also, the flavour will change slightly.
Can I use Greek yogurt instead of sour cream? You can interchange, as they both have a tangy flavour, however, since sour cream is made from cream is it creamier and richer in texture and flavour; whereas Greek yogurt is made from milk.
Can I use other types of pasta’s? Choose a pasta that the cheeses and sour cream will adhere to. I have made it with store-bought egg noodles or other options are fettuccine, pappardelle, fusilli or homemade egg noodles as shown here which is often make this dish with. My Homemade Egg Noodles- Hungarian Style is strand forward and worth giving it a try. We often make homemade pasta’s in the winter months and store them in the freezer.
TRY THESE OTHER DELICIOUS HUNGARIAN DISHES
Hungarian Cottage Cheese Noodles with Bacon (Turos Csusza)
Equipment
- skillet
Ingredients
- 8 (200) oz (g.) egg noodles (or store-bought pasta, check notes)
- 1/2 tsp Himalayan salt
- 6 slices cured side bacon, sliced into small pieces
- 1 cup 4% fat cottage cheese
- 1/2 cup sour cream (low fat is optional)
- salt and pepper to flavor
Instructions
- Measure out the cottage cheese and sour cream and set them at room temperature while you are preparing this dish. This will prevent the noodles from getting cold when the cottage cheese and sour cream are added.
- Fill a large pot ¾ full of water. Add salt once the water comes to a boil and then add the egg noodles. For homemade noodles, once the noodles come to the surface, they are cooked. For store-bought pasta, follow the instructions on the package, roughly 8 minutes cooking time.
- Slice bacon into small bit size pieces and fry until crispy, yet meaty. Set aside and reserve the bacon fat. Keep a few bacon slices for garnishing.
- Once noodles are cooked, drain and pour back into the hot pot. Once bacon is cooked, add the pasta to the skillet with the reserved bacon fat, cottage cheese, sour cream, and salt and pepper to flavour. Stir noodles until all ingredients are well incorporated. Place a lid on to keep warm.
- To heat, there two options: one is heat skillet over low-medium heat and gently stir the noodles with the cheeses and bacon. Adding a dollop of cottage cheese and sour cream if it becomes dry. Second option is to transfer to a casserole dish and add a couple of dollop of sour cream and warm in a 275°F oven for about 15 - 20 minutes.
- Garnish with fresh parsley. Serve warm and enjoy!
I’m Hungarian and we’ve eaten this dish forever. I’m curious for your recipe is 8 oz of noodles cooked or dry? We just use a bag of noodles and add the other ingredients until it looks right lol. We love this dish.
Hi Jan,
The amount of 8 oz of noodles I indicated on my recipe is uncooked. This amount should be enough for 4 people, and on the packages it should give some direction as well. I have done the same, I will add extra cottage cheese to make more cheesy and sour cream for a more creamy texture.
So glad to hear you and your family loved it. We do too!!
Rose
So good! I added kraut. I have this memory of my friend’s grandmother making this with homemade noodles and adding kraut to it. If anyone knows if kraut in this is a thing, please comment. I thought it cut the richness a bit and did not seem out of place. Either way, was amazing. A definite addition to the roster. Thanks!
Hi Michellea,
I have to say, I haven’t had or known to add kraut to this noodle dish but it does sound delicious! So happy you liked this recipe, it is a keeper and I agree, homemade noodles makes this dish extra special.
Thank you for your sharing and your comment!
Rose
What a great idea adding kraut- a nice flavor. Also, I add regular paprika or smoked paprika(not as much) straight from the motherland-Hungary. It has to be ordered but it’s worth it. Thank you.
Hi Elaine,
I haven’t tried it with sauerkraut yet, but would like to. I agree, worth buying the authentic Hungarian paprika!
Thank you for your comment,
Rose
I used Italian semolina pasta,500 gr,but the cottage cheese (500 gr.)I got from Costco is extremely dry, the taste is not the same as a cottage cheese I used before. So, I added lots of sour cream, 200 ml,and a garlic and herbs Boursin cheese,half of the box,anb 80 gr, and bacon.Even my husband loved it.
Hi Marta,
Interesting that the cottage cheese was so dry, but it sounds like you manage to create a very delicious pasta dish!
Thank you for your comment and rating 🙂
Rose
We grew up with the noodles, cottage cheese, and topped it off with ground nuts mixed with sugar. Never had it with the onion or bacon, but it sounds good too!!
Hi Julia,
You must try it with onion and bacon, it’s so flavourful! Mom and Grandma would make a pasta with noodles and ground nuts or pan fried breadcrumbs and sugar. I haven’t made it in year but now you have me craving it.
Thank you for sharing,
Rose
I was delighted to find this recipe – it is for my all-time favorite childhood dish (although ours was just cottage cheese and sour cream with the noodles, no bacon). My father was born in Hungary, and my mother learned to cook a lot of Hungarian dishes to keep him happy. I am reminded that my grandmother always wanted everyone to believe that our family was nobility, but over the years I have come to understand that the dishes she cooked were of peasant origin. I will have to try this with bacon now…
Hi Susan,
It is one of my all-time favourite Hungarian noodle/pasta dish. I so pleased you found my recipe. I would love to hear your thoughts once you have made this cottage cheese and bacon recipe.
Thank you for sharing your comment.
Rose