Hungarian Túrós Csusza with Smoked Bacon and Sour Cream

Why You’ll Love This Recipe

• True to tradition: broad egg noodles, tangy túró, and smoky bacon in perfect balance.
• 30-minute comfort food that tastes like it simmered all afternoon.
• Simple pantry ingredients with big, crowd-pleasing flavors.
• Creamy yet light—thanks to crumbly farmer’s cheese and a touch of sour cream.

Grocery List

• Produce: Chives or flat-leaf parsley (optional)
• Dairy: Túró or farmer’s cheese, sour cream, unsalted butter
• Pantry: Wide egg noodles, smoked bacon, kosher salt, black pepper, sweet Hungarian paprika

Full Ingredients

Noodles and Cheese

• 12 oz (340 g) wide egg noodles (csusza-style or other broad egg noodles)
• 12 oz (340 g) túró or farmer’s cheese, crumbled (dry-curd cottage cheese also works)
• 3/4 cup (180 g) full-fat sour cream, divided (1/2 cup to toss + extra to finish)
• 1 tbsp (14 g) unsalted butter

Bacon

• 8 oz (225 g) thick-cut smoked bacon, cut into 1/2-inch lardons

Seasoning & Garnish

• 1 tbsp kosher salt (for the boiling water)
• 1/2 tsp fine sea salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet Hungarian paprika, for dusting (optional)
• 2 tbsp finely chopped chives or parsley (optional)

Step-by-Step Instructions

Step 1: Crisp the bacon in the oven

Heat the oven to 400°F (200°C). Spread the bacon lardons in a single layer on a rimmed baking sheet. Bake for 12–15 minutes, stirring once halfway, until deep golden and crisp. Transfer bacon to a paper towel–lined plate. Carefully pour off and reserve 2 tablespoons of the bacon drippings for the noodles.

Step 2: Boil the noodles

Bring 4 quarts (3.8 L) of water to a rolling boil. Add 1 tablespoon kosher salt, then the wide egg noodles. Cook until just tender, 8–10 minutes (or according to package). Before draining, reserve 1/2 cup (120 ml) of the hot pasta water. Drain well.

Step 3: Prep the cheese mixture

While the noodles cook, crumble the túró (farmer’s cheese) into a bowl. Stir in 1/2 cup (120 g) sour cream to create a creamy-but-crumbly mixture. This helps the cheese distribute evenly without melting into a heavy sauce.

Step 4: Coat the noodles

Return the drained noodles to the warm pot. Add the butter and the reserved 2 tablespoons bacon drippings. Toss over low heat for 30–45 seconds until the noodles are lightly glossy and evenly coated.

Step 5: Fold in cheese and adjust

Remove from the heat. Gently fold in the túró–sour cream mixture. Add 2–4 tablespoons of the reserved hot pasta water to loosen, tossing until the noodles are lightly creamy but not saucy. Season with 1/2 teaspoon fine salt and 1/2 teaspoon black pepper, or to taste.

Step 6: Finish and serve

Fold in half of the crisp bacon and scatter the rest over the top for crunch. Plate immediately. Finish each portion with a generous dollop of the remaining sour cream, a dusting of sweet Hungarian paprika, and chopped chives or parsley if using.

Pro Tips

• Use dry-curd cheeses (túró/farmer’s cheese) for the classic light, tangy texture; avoid very wet cottage cheese unless well-drained.
• Do not overcook the noodles—al dente keeps the dish from becoming heavy and lets the cheese cling without turning pasty.
• Reserve some bacon drippings; it adds authentic flavor and helps the cheese coat the noodles.
• Warm, not hot: Fold in the cheese off the heat so it stays pleasantly crumbly instead of melting smooth.
• Season at the end—túró and bacon vary in saltiness. Taste before adding more salt.

Variations

• Skillet version: Pan-fry bacon over medium heat (8–10 minutes) and toss the noodles directly in the same skillet with 2 tbsp drippings.
• Baked csusza: Transfer the assembled noodles to a buttered baking dish and bake at 375°F (190°C) for 10 minutes to warm through, then top with bacon and serve.
• Paprika-browned butter: Swap the bacon with 3 tbsp browned butter and finish with 1 tsp sweet paprika for a meatless take.

Storage & Make-Ahead

This dish is best right after mixing while the noodles are hot and the bacon is crisp. If needed, refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or hot water to loosen; re-crisp extra bacon in a skillet and add just before serving. The bacon can be cooked 2 days ahead and kept chilled; warm to re-crisp. Freezing is not recommended due to the dairy.

Nutrition (per serving)

Approximate: 810 calories; 33 g protein; 67 g carbohydrates; 45 g fat; 14 g saturated fat; 1200 mg sodium. Values will vary based on exact brands and how much bacon drippings are used.