Title: Bacon and egg carbonara
 Categories: Italian
      Yield: 4 Servings
 
      8 oz Sliced bacon (about 10
           -slices) cut into 1" squares
      8 oz Dry thin pasta, such as
           -capellini or vermicelli; or
           -1 pkg (9 oz)
           Angel hair pasta
      2 c  Sour cream
    1/4 c  Chopped chives or thinly
           -sliced green onions,
           -including tops
      4    Egg yolks
      1 c  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.