Recipe: Bacon Egg Carbonara

Title: Bacon & Egg Carbonara
Categories: Pasta, Pork/ham, Cheese/eggs, Italian
Yield: 4 servings

8 oz Sliced bacon (about 10 2 c Sour cream
-slices) cut into 1" squares 1/4 c Chopped chives or thinly
8 oz Dry thin pasta, such as -sliced green onions,
-capellini or vermicelli; or -including tops
-1 pkg (9 oz) 4 Egg yolks
Angel hair pasta 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.

Makes 4 servings.

SOURCE: Sunset: Fresh Ways with Pasta; 1990 _O_ ~\_O_ /( )\ ( )\ ~ / \ ~ \\
~ \ \ // ... Dancin' outta Sandee's Kitchen...;)! ~ ~ ~~