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.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4|
|Calories from Fat: 749 (70%)|
|Amt Per Serving||% DV|
|Total Fat 83.3g||111 %|
|Saturated Fat 33.7g||168 %|
|Monounsaturated Fat 32.8g|
|Polyunsanturated Fat 10g|
|Cholesterol 1813mg||558 %|
|Sodium 806.7mg||28 %|
|Potassium 528.8mg||14 %|
|Total Carbohydrate 39.3g||12 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 39.1g|
|Protein 41.3g||59 %|
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Calories per serving: 1072
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