Bacon & Egg Carbonara
If you're looking for something different for lunch, try this scrumptious dish that will have you making it time and again.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
bacon
slices, cut into 1 inch squares |
*
|
| 8 | ounces |
pasta
capellini or vermicelli or angel hair |
|
| 2 | cups |
sour cream
|
|
| ¼ | cup |
chives
fresh, thinly chopped or sliced green onions, including tops |
*
|
| 4 | each |
eggs
yolks |
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
bacon
slices, cut into 1 inch squares |
*
|
| 231.2 | ml/g |
pasta
capellini or vermicelli or angel hair |
|
| 473 | ml |
sour cream
|
|
| 59 | ml |
chives
fresh, thinly chopped or sliced green onions, including tops |
*
|
| 4 | each |
eggs
yolks |
|
| 237 | ml |
Parmesan cheese
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 to 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 ½ 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.
