Bacon And Egg Carbonara
Serving Size : 4
Ingredients for prepare Bacon And Egg Carbonara
:
| Amount | Measure | Ingredient - Preparation Method |
| 8 | ounces | sliced bacon - (about 10 slices), |
cut into 1" strips
bacon and egg carbonara |
| 8 | ounces | dry thin pasta - (vermicelli) or |
| 1 | 9 oz pack. | angel hair pasta |
| 2 | cups | sour cream |
| 1/4 | cup | chopped chives or green onions - thinly sliced , |
| 4 | | egg yolks |
| 1 | cup | grated parmesan cheese |
recipe Bacon And Egg Carbonara
In a wide fry pan; cook bacon over medium heat until crisp.
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Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In
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a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (3
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minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta);
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or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2
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cup of the sour cream into each of 4 wide, shallow bowls; place
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bowls in a 200F oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the
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pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest
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in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
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