Bacon & Egg Carbonara Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Sliced bacon, (about 10 slices) cut into 1" squares
8 ounce: Dry thin pasta, such as capellini or vermicelli, or 1 pkg (9 oz)
Angel hair pasta,
2 cup: Sour cream,
1/4 cup: Chopped chives or thinly sliced green onions, including tops
4: Egg yolks,
1 cup: Grated parmesan cheese,
Directions:
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 from luhu.jp
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 from luhu.jp
Tags
Italian