Bacon & Egg Carbonara

• 10 each bacon slices, cut into 1 inch squares
• 8 ounces pasta capellini or vermicelli or angel hair
• 2 cups sour cream
• 1/4 cup chives fresh, thinly chopped or sliced green onions, including tops
• 4 each eggs yolks
• 1 cup parmesan, parmigiano-reggiano cheese, grated grated

1. In a wide fry pan; cook bacon over medium heat until crisp.
2. Spoon off and discard all but 3 tablespoons of the drippings; keep pan with bacon warm over lowest heat.
3. In a 5 to 6 quart pan; cook pasta in three quarts boiling water just until tender to bite, according to package directions.
4. After adding the pasta to the boiling water, spoon 1/2 cup of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking.
5. Drain pasta well; add pasta and chives to bacon in the pan.
6. Mix lightly, using two forks.
7. Spoon an equal portion of pasta mixture into each warm bowl.
8. Make a nest in the center of each; slip in an egg yolk.
9. Mix each portion individually and sprinkle with cheese.

bacon, pasta capellini, sour cream, chives, eggs yolks, parmesan

Taken from recipeland.com/recipe/v/bacon-amp-egg-carbonara-1779 (may not work)