Bacon And Egg Carbonara
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian | 4 | Servings |
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 |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 984
Calories From Fat: 592
Total Fat: 67g
Cholesterol: 303.9mg
Sodium: 1089.7mg
Potassium: 577.9mg
Carbohydrates: 65.7g
Fiber: 4.7g
Sugar: 6.7g
Protein: 34.1g