| 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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