Thanks to a fun but intense project at work, the past two months have featured an unfortunate convergence of almost no time spent at the gym and a uncontrollable hankering for comfort food. As evidence, I’ve cooked through several pounds of bacon during that time; it’s found its way into just about everything in my kitchen even despite its recent negative press. But when I look back on all of the many comforting, bacon-filled dishes I’ve put together and eaten late at night while feeling sorry for myself, this incredible – and incredibly easy – pasta bake gets the blue ribbon.
Besides being filled with half a pound of bacon, which, let’s be honest, is going to add some pizzazz to anything you’re making, this dish also hits a special nostalgic note with me. After trips to Hungary and the northeastern Prekmurje region of Slovenia, I’ve really come to appreciate that Central and Eastern European combo of noodles, cream and meat. It’s like the babushka of Kraft mac’n’ cheese and there is honestly nothing more comforting.
This recipe could not be easier. Bacon is diced and cooked until crisp. Wide egg noodles are boiled until almost al dente. Eggs and cottage cheese (something I usually find less than savory but in this case it sold me) are beaten together with half-and-half and black pepper. Then all of these ingredients PLUS THE BACON FAT are combined, topped with bread crumbs and baked until perfectly crispy and golden.
Do I cook with bacon fat often? No. But this is not an everyday dish. It’s one to make when the weather gets chilly, the sun goes down at 4:30 and you need a little pick-me-up. It’s the warm hug of noodle dishes, and it certainly did the trick for me when I needed one.
Ingredients
- 4 tablespoons unsalted butter, melted, plus more for greasing
- 1/2 lb. sliced bacon (about 8 slices)
- 1/2 lb. wide egg noodles
- 2 cups cottage cheese
- 1/4 cup half-and-half
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup plain dry breadcrumbs
Instructions
- Preheat the oven to 350°F. Butter a 2-quart ovenproof baking dish.
- Arrange the bacon on a rack over a baking sheet. Bake for 20 minutes, until golden and cooked through. Let cool, then chop. Reserve 2 tablespoons of the bacon fat.
- Meanwhile, in a large saucepan of salted boiling water, cook the noodles until al dente, about 8 minutes. Drain and run under cold water to cool. Drain well.
- In a large bowl, combine the noodles, cottage cheese, half-and-half, eggs, bacon and reserved bacon fat. Season with the salt and pepper and mix well, then transfer the pasta to the prepared dish. In a small bowl, mix the breadcrumbs with the 4 tablespoons of melted butter and sprinkle on top of the pasta. Bake for about 45 minutes, until golden and crispy on top.
Notes
From Food & Wine May 2015
