ReceptnaptárPasta with curd cheese (túrós csusza)
Pasta with curd cheese (túrós csusza) is one of the simplest Hungarian pasta dishes, yet there are two steps where many people slip up: rinsing the pasta and rendering the bacon.
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Ingredients
Method
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- Bring plenty of salted water to the boil in a large pot.
- Cut the bacon into small cubes or thin strips, then render it in a cold frying pan over gradually increased medium heat until crisp and the fat has completely melted out (about 8-10 minutes).
- Lift the crispy bits out of the pan with a slotted spoon and set the rendered fat aside.
- Add the pasta to the boiling water and cook for the time on the packet (usually 8-10 minutes) until tender but still with a bite.
- Drain the pasta but don't rinse it, so the starch stays on it.
- Return the pasta to the warm pot, add most of the rendered bacon fat and toss together.
- Crumble over the curd cheese and mix gently into the warm pasta - the heat melts the cheese slightly and makes it creamy.
- Transfer to a serving dish or plates and drizzle the top with sour cream.
- Finally sprinkle with the crisp bacon and serve at once, warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't rinse the pasta after cooking — the starch left on it helps the curd cheese and fat cling to it instead of just sliding off.
- Render the bacon in a cold pan over gradually increasing heat so it releases its fat well and turns crisp without burning suddenly.
- Mix the curd cheese into warm (not hot) pasta — too much heat can turn the curd grainy and dry.
- Cream can stand in for the sour cream for a creamier, softer texture.
Frequently asked questions
What's the best curd cheese for túrós csusza?
Traditional grainy, fatty Hungarian curd cheese (túró) — smooth, cream-cheese-like curds give a less characteristic texture.
Can the bacon be left out?
Yes, for a vegetarian version leave it out — it's worth adding a little butter instead to keep the dish from turning dry.
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