This is a recipe which my parents cooked often during my childhood. It evolved from a Hungarian dish but doubt that my Hungarian cousins will even recognise this.
The Hungarian version uses a different sort of cheese - called túró - which is much drier and finer. And instead of bacon, bacon fat.The pasta can be homemade, or often flat square noodles are used.
But growing up in an English speaking country - this is the closest you can get to this dish. I like it because it is a bit like a creamy pasta - but much healthier and less rich. And so simple that the Photographer can make it without written instructions!
This recipe makes two bachelor sized portions.
Ingredients
200g dried pasta
250g low fat cottage cheese
125g (3-4 pieces) bacon* - chopped
2 tablespoons parsley**- chopped (optional)
Salt and pepper
*[If you are health conscious, use back bacon and cut off the fat. If you are semi health conscious cut off the fat and fry it in the pan with the bacon meat but pick it out the pieces but throw away before you serve. If you are not health conscious at all eat the bacon fat - it is very yummy fried crispy]
**[I usually buy a big bunch and chop it all at once. Then I put in a ziplock bag in the freezer and use as required]
Cook the pasta:
Pour some water into a medium pot so the water covers the bottom. Place it on high heat on the stove. Fill the kettle with water and allow to boil. Once boiled, pour the water into the pot. Once the water is gently boiling, add the pasta. Cook until the pasta is soft but still firm when you take a bite. Drain in a colander and return to the pot until you are ready to add to the bacon.
In the meantime, put a frying pan on med-high heat. Add the bacon and fry until crispy.
Add the cooked pasta to the pan.
Add the cottage cheese.
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Salt and pepper....
....and parsley....mix....
And serve.
Ooh, I think it will also be nice with onion and mushrooms added.
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