Bacon & Egg Carbonara Recipe - Cooking Index
Bacon & Egg Carbonara Recipe - Cooking Index
| 8 oz | 227g | Sliced bacon - (about 10, slices) cut into 1" |
| 8 oz | 227g | Dry thin pasta - such as or vermicelli - or- 1 pkg (9 oz) angel hair |
| 2 cups | 474ml | Sour cream |
| 1/4 cup | 15g / 0.5oz | Chopped chives or thinly - sliced green onions tops |
| 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 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.
Source:
Elizabeth Powell
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