Bacon& Egg Carbonara

40 minutes Prep: 20 minutes Cook: 20 minutes

656 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

8	ounces	bacon slices	(about 10 slices) cut into 1 inch squares
8	ounces	pasta, capellini	or vermicelli, or 9 ounces angel hair pasta
2	cups	sour cream
1/4	cup	chives	thinly sliced green onions, including tops
4	each	egg yolks
1	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

In a wide fry pan; cook bacon over medium heat until crisp.

Spoon off and discard all but 3 tablespoons 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 cup 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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Categories this recipe belongs to

Cheese
Pasta

Nutrition Facts

Serving Size 196g

Amount per Serving

Calories 656 75% of calories from fat

	% Daily Value*
Total Fat 55.0g	84%
Saturated Fat 27.0g	135%
Trans Fat 0.0g
Cholesterol 134mg	45%
Sodium 1737mg	72%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 34.0g	68%

Vitamin A	18%		Vitamin C	2%
Calcium	42%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Raspberry-Marzipan Coffee Cake

I have made this recipe 3 times so far and it's very easy to make. Two things that I do are, I chop up the almond paste in my food processor to achieve the fine crumbs, and I leave out the chopped almonds. The 2nd time I made it in mini loaf pans and the cake was not as moist and the marzipan seemed to disappear, even though I did not cook the mini loaves as long. I will difinately make this again in the future, but not as a mini loaf. It's a keeper for the marzipan lovers.