Russian curd casserole

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 1 tsp salt
• 3 tbsp oil
• 5 liters of water
• 200g bacon
• 2 onions
• 3 tsp marjoram, dried
• 500 g quark (low-fat quark)
• 2 eggs
• 125 ml cream
• 2 pinches of white pepper, freshly ground
• 2 tsp salt
• 75 g butter
• 4 tbsp breadcrumbs
• 2 tbsp parsley, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bring the water to a boil. Add the pasta, salt, and 1 teaspoon of oil. Cook the tagliatelle until al dente, then drain well in a colander. Cut the bacon into thin strips. Peel and finely dice the onions. Heat the remaining oil in a pan, fry the bacon strips and diced onions until golden brown, then mix with the pasta and marjoram. In a bowl, mix the quark with the eggs and cream, and season generously with salt and pepper. Preheat the oven to 180°C. Grease an ovenproof casserole dish with butter. Add half of the pasta to the dish, spread the quark mixture on top, and arrange the remaining pasta on top. Heat the remaining butter. Remove the pan from the heat and stir in the breadcrumbs. Coat the pasta with the breadcrumbs. Bake the casserole in the oven on the middle rack for about 30 minutes. Then reduce the temperature to 250°C and leave to crust over the pasta for another 10 minutes on the top rack. Serve sprinkled with parsley.