Bacon& Egg Carbonara

* Exported from MasterCook *

BACON & EGG CARBONARA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.



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