Noodles with cheese and bacon

Name: Noodles with cheese and bacon
Total time: 25 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 400 g wide egg noodles; 1 tbsp salt for the pasta water; 100 g smoked bacon, diced; 150 g grated cheese (trappista, Emmental or Parmesan); 3 tbsp sour cream; 30 g butter; freshly ground black pepper; a little fresh chives for serving

Time: 25 minutes4 servingsapprox. 690 kcal / serving (estimated)approx. 28 g protein / serving

Cheesy noodles are a favourite quick weeknight dinner: filling, cheap and fast. The starch in the pasta water binds the sauce silky, and crisp bacon adds a salty, smoky taste. Sour cream and cheese make a simple but tasty sauce.

Noodles with cheese and bacon (illustration)

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Method

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Bring 4 litres of water to a boil in a large pot and salt it. Cook the noodles al dente for 8-10 minutes as directed on the packet, reserve 1 dl of the cooking water and drain.
Meanwhile fry the bacon cubes in a dry pan over medium heat for 6-8 minutes until crisp. Do not pour off the fat, it adds good flavour.
Return the hot noodles to the pot, add the butter and toss. Pour over the sour cream, 100 g of the grated cheese and a spoonful or two of cooking water for silkiness.
Quickly toss with a wooden spoon until the cheese melts and the noodles are creamy. Season with pepper and salt to taste.
Plate the noodles, sprinkle with the remaining cheese, the crisp bacon and fresh chives. Serve immediately.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Do not rinse the noodles, so the sauce clings better.
The pasta water starch is the secret, so do not pour all of it away.
Instead of bacon, ham or smoked tofu also work.
Grate the cheese fresh, as pre-grated cheese does not melt as nicely.

Frequently asked questions

Can it be prepared in advance?

Reheat the noodles and sauce together, thinned with a little milk.

Which cheese is best?

Trappista and Emmental melt well, Parmesan gives a stronger taste. Mix them.

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