Bacon & Egg Carbonara

Ingredients

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.

Reviews

The recipe for spaghetti alla carbonara Ingredients for 4 servings: - 400 g of spaghetti; - 150 g of bacon; - 30 g of pecorino romano (but good parmesan cheese will do) - 2 whole eggs - Salt and pepper; Preparation: cut the bacon into cubes and cook over low heat in a non-stick saucepan of 18-20 cm, until it became transparent and until it has released it’s fat. Beat the eggs in a bowl and mix well with the grated pecorino cheese and plenty of ground pepper. Boil pasta in abundant salted water, then put it in a large bowl and dress with the bacon and it’s liquidfied fat, then add eggs and mix quickly, until the pasta is not uniformly dressed(and so the eggs are cooked with the heat of the spaghetti). Serve immediately. 4 months ago by Jovanka

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Nutrition Facts

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