*  Exported from  MasterCook  *
 
                           BACON & EGG CARBONARA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
   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.
   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.
  
 
 
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