Bacon and Egg Carbonara



INGREDIENTS:

8 oz Sliced bacon (about 10 slices) cut into 1" squares

8 oz Dry thin pasta, such as capellini or vermicelli -- or
1 pkg (9 oz) Angel hair pasta

2 c Sour cream

1/4 c Chopped chives or thinly sliced green onions,
including tops

4  Egg yolks

1 c Grated parmesan cheese

DIRECTIONS:

1. In a wide fry pan; cook bacon over medium heat until crisp. Spoon
off and discard all but 3 TBSP of the drippings; keep pan with bacon
warm over lowest heat.

2. 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 c of the sour cream into each of 4 wide,
shallow bowls; place bowls in a 200 degree oven while completing
cooking.

3. 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.



Bacon and Egg Carbonara