Preheat your oven to 190°C fan 170°C. Bring a large pot of well salted water to the boil. Use enough water so the pasta moves freely, which prevents sticking. While waiting for the boil, lightly grease a baking dish with goose fat and set aside before moving to the next step.

Add the csusza or egg noodles to the boiling water and cook until just al dente. The pasta will finish cooking in the oven, so avoid softness at this stage. Drain thoroughly but do not rinse, then proceed immediately.

Place the diced bacon into a cold frying pan and slowly bring to medium heat. This allows the fat to render gently and creates crisp golden pieces without burning. Once browned, remove from heat and keep the rendered fat in the pan for added flavour.

In a large bowl, combine the túró, half of the sour cream, salt and black pepper. If using cottage cheese, mash lightly with a fork to reduce large curds and drain excess liquid beforehand. The texture should remain slightly coarse rather than smooth.

Add the hot drained pasta into the pan with the bacon fat and toss gently so each piece is coated. Stir in half of the crispy bacon pieces. This layering of flavour is essential before assembling.

Transfer the warm pasta to the bowl with the cheese mixture. Fold carefully so the curd remains visible and does not dissolve into the pasta. The warmth will slightly soften the cheese. Move directly to assembling.

Spread half the pasta mixture into the greased baking dish. Dot with small pieces of butter and spoon over a little sour cream. Add the remaining pasta on top and finish with the rest of the bacon and sour cream. This layering keeps the interior moist while the top turns lightly golden.

Bake for 20 to 25 minutes until the top begins to take on colour and the edges bubble gently. Avoid overbaking, as túró should remain creamy rather than dry.

Remove from the oven and allow to rest for 5 to 10 minutes. This brief pause allows the structure to settle and makes serving easier.

Serve warm with an extra spoon of sour cream on top. In Hungary it is often enjoyed as a hearty main course, sometimes followed by a light soup. Present it in generous squares to show the layers and crisp edges.