Preparation 

Cook the pasta in lightly salted boiling water until semi-hard. 

Dice the bacon into half-inch pieces and place it in a pan. Add just enough water to cover and heat it over medium heat. Continue until every drop of water has evaporated, and then fry until brown and crispy. (The water is needed because it keeps the outside crispy and the inside soft.) When it is done, remove the bacon with a slotted spatula and set aside. 

Pour out the fat, leaving only three tablespoons, add the sour cream and mix thoroughly. 

Mix the cooked pasta with the sour cream mixture and one third of the ‘Rögös túró’, then turn the oven to broil and maximum heat and cook for 10-12 minutes until the edges of the dough are browned. 

Remove the dough from the oven, turn it over, add the second third of the ‘Rögös túró’and sour cream and return to the oven for 10 minutes. 

When ready, serve immediately. Drizzle the top with the remaining sour cream and sprinkle with the ‘Rögös túró’.