12839 Makes 6 servings Wed Aug 06 07:58:40 -0700 2008 Tue Feb 03 01:57:05 -0800 2009 Licensed http://www.chow.com/recipes/12839 Tue, 03 Feb 2009 09:57:05 GMT All you have to do to realize that Italy has no monopoly on noodles is make a tour of the restaurants of Budapest (simple and grand alike) and witness the many unusual noodle preparations. Of course most Hungarian cooks make their own egg noodles, and since so many of these farinaceous dishes depend on the country's unique styles of bacon for flavoring (paprika, gypsy, garlic, spiced, etc.), it's understandable that locals can often be seen making a meal of only noodles enriched with other components and maybe a tart green salad. Hungarian bacons are indeed special and can usually be found in the Middle European butcher shops and delis of our larger cities (or ordered on the Internet). Otherwise, use diced salt pork with streaks of lean for this dish. Do notice here that the bacon drippings are as important as the bacon itself.

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In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and keep the drippings hot.

Bring a large kettle of salted water to a rolling boil, add the noodles, return to the boil, and cook till tender, 10 to 12 minutes. Drain the noodles well, then add the bacon drippings, cottage cheese, and pepper and toss over very low heat to warm the cheese. Add the bacon, toss again, and serve immediately.

]]> http://www.chow.com James Villas 50 Main ¼ pound Hungarian paprika or garlic bacon (rind removed), cut into small dice

]]> Salt to taste

]]> 1 pound dried noodles (medium egg noodles, tagliatelle, or fettuccine)

]]> ½ pound cottage cheese

]]> Freshly ground black pepper to taste

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