Ingredients Jump to Instructions ↓

  1. 8 oz 227g Sliced bacon - (about 10 slices), cut into 1" strips

  2. 8 oz 227g Dry thin pasta - (vermicelli) or angel hair pasta

  3. 2 cups 474ml Sour cream

  4. 1/4 cup 15g / 1/2oz Chopped chives or green onions - thinly sliced ,

  5. 4 Egg yolks

  6. 1 cup 146g / 5.1oz Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

  2. 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.


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