Bacon And Egg Carbonara Recipe

• 8 ounce sliced bacon, (about 10 slices), cut into 1" strips
• 8 ounce dry thin pasta, (vermicelli) or possibly
• 1 x 9 ounce pack. angel hair pasta
• 2 c. lowfat sour cream
• 1/4 c. minced chives or possibly green onions, thinly sliced ,
• 4 x egg yolks
• 1 c. grated parmesan cheese

1. In a wide fry pan; cook bacon over medium heat till crisp.
2. Spoon off and throw away all but 3 TBSP of the drippings; keep pan with bacon hot over lowest heat.
3. In a 5 - 6 qt pan; cook pasta in three qts boiling water just till tender to bite (3 min for dry capellini.
4. 8-10 min for dry vermicelli, and 1 to 2 min for fresh angel hair pasta); or possibly cook according to package directions.
5. After adding the pasta to the boiling water, spoon 1/2 c. of the lowfat sour cream into each of 4 wide, shallow bowls; place bowls in a 200F oven while completing cooking.
6. Drain pasta well; add in pasta and chives to bacon in the pan.
7. Mix lightly, using two forks.
8. Spoon an equal portion of pasta mix into each hot bowl.
9. Make a nest in the center of each; slip in an egg yolk.
10. Mix each portion individually and sprinkle with cheese.

bacon, thin pasta, angel hair pasta, sour cream, chives, egg yolks, parmesan cheese

Taken from cookeatshare.com/recipes/bacon-and-egg-carbonara-73167 (may not work)