Bacon and egg carbonara

Yield: 4 Servings

Measure Ingredient
8 ounces Sliced bacon (about 10 slices) cut into 1\" squares
8 ounces Dry thin pasta, such as capellini or vermicelli; or 1 pkg (9 oz)
\N \N Angel hair pasta
2 cups Sour cream
¼ cup Chopped chives or thinly sliced green onions, including tops
4 \N Egg yolks
1 cup Grated parmesan cheese

In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon ½ c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.

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