Bacon& Egg Carbonara

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.