Hungarian Shepherd's Slambuc

1. Dice the bacon and fry it until crispy in a kettle or pot.

2. Sauté the chopped onion in the rendered fat.

3. Add the broken pasta and toast until golden brown.

4. Remove from the heat, stir in the paprika, then pour in the water.

5. Add the diced potatoes, season with salt and pepper.

6. Cook slowly until both the potatoes and pasta are tender, then stir occasionally to lightly brown the mixture.

7. Serve hot.

Tip: Cooking it in a kettle over an open fire gives the most authentic flavor.