Categories: Pasta, Pork/ham, Cheese/eggs, Italian 
      Yield: 4 servings 
  
      8 oz Sliced bacon (about 10              2 c  Sour cream 
           -slices) cut into 1" squares      1/4 c  Chopped chives or thinly 
      8 oz Dry thin pasta, such as                  -sliced green onions, 
           -capellini or vermicelli; or             -including tops 
           -1 pkg (9 oz)                       4    Egg yolks 
           Angel hair pasta                    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. 
   
  Makes 4 servings. 
   
  SOURCE: Sunset: Fresh Ways with Pasta; 1990 _O_ ~\_O_ /( )\ ( )\ ~ / \ ~ \\ 
  ~ \ \ // ... Dancin' outta Sandee's Kitchen...;)! ~ ~ ~~