This is a print preview of "Bacon And Egg Carbonara" recipe.

Bacon And Egg Carbonara Recipe
by Global Cookbook

Bacon And Egg Carbonara
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  Servings: 4

Ingredients

  • 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

Directions

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