Bacon& Egg Carbonara
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | slices |
bacon
(about 1/2 lb) cut into 1 inch squares |
|
| 8 | ounces |
pasta, capellini
or vermicelli, or 9 ounces angel hair pasta |
* |
| 2 | cups |
sour cream
|
|
| ¼ | cup |
chives
thinly sliced green onions, including tops |
*
|
| 4 | each |
egg yolks
|
*
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | slices |
bacon
(about 1/2 lb) cut into 1 inch squares |
|
| 231.2 | ml/g |
pasta, capellini
or vermicelli, or 9 ounces angel hair pasta |
* |
| 473 | ml |
sour cream
|
|
| 59 | ml |
chives
thinly sliced green onions, including tops |
*
|
| 4 | each |
egg 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 (3 minutes for dry capellini 8 to 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 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.
