Bacon and Egg Carbonara

Title: Bacon and Egg Carbonara
Categories: 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 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

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.