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Bacon & Egg Carbonara
| Ingredients | |||
| 10 | each | bacon, slices, cut into 1 inch squares | |
| 8 | oz | pasta, capellini or vermicelli or angel hair | |
| 2 | cup | sour cream | |
| 1/4 | cup | chives, fresh, thinly chopped or sliced green onions, including tops | |
| 4 | each | egg, yolks | |
| 1 | cup | parmesan cheese, grated | |
Directions: | |||
| In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 tb 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, 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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