Bacon And Egg Carbonara Recipe - Cooking Index
Bacon And Egg Carbonara Recipe - Cooking Index
| 8 oz | 227g | Sliced bacon - (about 10 slices), cut into 1" strips |
| 8 oz | 227g | Dry thin pasta - (vermicelli) or angel hair pasta |
| 2 cups | 474ml | Sour cream |
| 1/4 cup | 15g / 0.5oz | Chopped chives or green onions - thinly sliced , |
| 4 | Egg yolks | |
| 1 cup | 146g / 5.1oz | 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 cup of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200F 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.
Source:
The Encyclopedia of Italian Cooking
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