Title: Bacon & Egg Carbonara
Categories: Pasta Pork Egg Italian
Yield: 4 Servings

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
		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.

Makes 4 servings.

SOURCE: Sunset: Fresh Ways with Pasta; 1990 _O_ ~\_O_ /( )\ ( )\ ~ / \ ~ \\ ~ \ \ // ... Dancin' outta Sandee's Kitchen...;)! ~ ~ ~~

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