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  Bacon & egg carbonara
 
Yield: 4 servings
 
8 oz Sliced bacon (about 10 2 c Sour cream -slices) cut into 1" squares 1/4 c Chopped chives or thinly      8 oz Dry thin pasta
 such as -sliced green onions -capellini or vermicelli; or -including tops -1 pkg (9 oz) 4 Egg yolks Angel hair pasta 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. Makes 4 servings. SOURCE: Sunset: Fresh Ways with Pasta; 1990 _O_ ~\_O_ /( ) ( ) ~ / ~ \ ~ // ... Dancin' outta Sandee's Kitchen...;)! ~ ~ ~~

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