|10||each||bacon, slices, cut into 1 inch squares |
|8||oz||pasta, capellini or vermicelli or angel hair |
|2||cup||sour cream |
|1/4||cup||chives, fresh, thinly chopped or sliced green onions, including tops |
|4||each||egg, yolks |
|1||cup||parmesan cheese, grated|
|In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 tb 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, 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.