Remove the pork rind from the bacon and fry it in a dry, preferably coated frying pan until crispy. Remove and set aside. Remove the skin from the onion, chop finely and sauté in the remaining frying fat until soft. Remove the skin from the carrots and grate coarsely, add to the onions and steam for five minutes.
Rinse the parsley, pluck from the stems, chop coarsely and stir in.
Cook the ribbon noodles in salted water for 8-10 min, so that they still have bite. Drain.
Mix the noodles with carrots, curd cheese and two thirds of the bacon cubes. Season the mixture with salt, pepper and oregano.
Grease a gratin dish, pour in the mixture, spread the sour cream evenly on top and sprinkle with the remaining bacon cubes. Bake in the heated oven at 250 °C on the middle shelf for 20 min.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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