Túrós Csusza

Cook the wide noodles in salted boiling water until al dente, following the time indicated on the package, then drain in a colander and let the excess water run off.

Cut the bacon into small cubes (about 0.5 cm) and place in a dry, cold skillet; fry over medium-low heat for 8-10 minutes, stirring occasionally, until the fat has rendered out and the bits are crispy and golden.

Using a slotted spoon, transfer the crispy bacon bits onto a paper towel, leaving the rendered bacon fat in the skillet — it replaces oil or butter and gives the dish its distinctive flavor.

In a bowl, mash the cottage cheese together with the sour cream using a fork until smooth and creamy, then season with salt and black pepper to taste.

Return the skillet with the bacon fat to low heat, add the cooked noodles, and fry for 1-2 minutes, stirring, so each noodle gets coated in fat.

Add the cheese and sour cream mixture to the noodles and gently stir over low heat for 2-3 minutes until warmed through, without letting it come to a boil so the cheese doesn't separate.

Fold in most of the bacon bits, reserving some for serving; plate the dish, sprinkle with the remaining bacon, and serve immediately while hot.