Bacon and Egg Carbonara
Categories: Italian
Serves: 4 Servings
Ingredients:
- 8 oz Sliced bacon (about 10
- -slices) cut into 1" squares
- 8 oz Dry thin pasta, such as
- -capellini or vermicelli; or
- -1 pkg (9 oz)
- Angel hair pasta
- 2 c Sour cream
- 1/4 c Chopped chives or thinly
- -sliced green onions,
- -including tops
- 4 Egg yolks
- 1 c Grated parmesan cheese
Instructions:
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 1/2 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.