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Cook the pasta in salted water according to package instructions, rinse under cold running water, drain.
Cut the bacon fat into smaller pieces, put them in a pan and cook over medium-low heat for a couple of minutes until the fat is released and they are crisp and browned. Take them out of the liquid fat.
Add 3-4 tablespoons of the liquid fat to the pasta, add most of the crisp and browned bacon (keep some for serving), mix in ¾ of the cottage chesse amount.
To serve, spoon extra cottage cheese and sour cream on top, and place the rest of the fried bacon fat.
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