Bacon & Egg Carbonara
Serving Size : 4
Ingredients for prepare Bacon & Egg Carbonara
:
| Amount | Measure | Ingredient - Preparation Method |
| 8 | ounces | sliced bacon - (about 10, slices) |
cut into 1"
bacon & egg carbonara |
| 8 | ounces | dry thin pasta - such as |
OR vermicelli or
1 pkg 9 oz
angel hair pasta
bacon & egg carbonara |
| 2 | cups | sour cream |
| 1/4 | cup | chopped chives or thinly - sliced green |
onions,
tops
bacon & egg carbonara |
| 4 | | egg yolks |
| 1 | cup | grated parmesan cheese |
recipe Bacon & Egg Carbonara
In a wide fry pan; cook bacon over medium heat until crisp. Spoon
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off and discard all but 3 TBSP of the drippings; keep pan with bacon warm
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over lowest heat. In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until
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tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh
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angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c
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of the sour cream into each of 4 wide, shallow bowls; place bowls
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in a 200 degree oven while completing cooking. Drain pasta well; add pasta
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and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture
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into each warm bowl. Make a nest in the center of each; slip
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in an egg yolk. Mix each portion individually and sprinkle with cheese. By Bacon & Egg Carbonara on &
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EgBacon, g Carbonara
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