Traditional Hungarian Túrós Csusza: Pasta with Curd Cheese, Bacon and Sour Cream
Túrós csusza dresses broad, irregular csusza pasta with Hungarian túró, sour cream, crisp bacon and its rendered fat. The contrast is creamy, tangy and salty rather than sweet.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook the bacon slowly until crisp and its fat has rendered. Lift out the bacon, keeping the fat warm.
- 2
Boil the broad pasta in well-salted water until tender. Reserve 100 ml cooking water and drain.
- 3
Toss hot pasta with the rendered bacon fat, two-thirds of the túró and half the sour cream. Add a splash of pasta water only if needed.
- 4
Warm gently without boiling until coated. Spoon over remaining túró and sour cream, scatter with crisp bacon and serve immediately.
Cook notes
Tips
Hungarian túró is a dry, crumbly fresh curd, not smooth cream cheese.
Use the rendered bacon fat to dress the pasta.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave before serving.
Substitutions
- Well-drained farmer cheese or dry-curd cottage cheese is the closest substitute for túró.
What to Serve With
- Serve immediately as a rich main course.
Common Mistakes
- Do not use narrow spaghetti.
- Do not discard the bacon fat.
- Do not turn the savoury dish into a sweet cottage-cheese pasta.
Recipe FAQ
Can I use other types of cheese?
While authentic recipes use curd cheese or cottage cheese, you can substitute with ricotta if needed.
What can I serve with Túrós Csusza?
This dish pairs well with a simple green salad or pickles to complement the richness.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Kitchen tools
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Cutting board
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Measuring spoons
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