You can make this recipe your own. Use the mushrooms that you prefer and substitute ham etc. if you don’t want to use bacon.
8 oz. bacon, sliced into 1” pieces
8 oz. vermicelli (or capellini or angel hair pasta)
1/3 cup finely chopped green onions (including tops)
2 cups chopped white, brown, or shiitake mushrooms (or a mixture)
2 cups sour cream
4 egg yolks
~¼ cup whipping cream or less
Parmesan cheese, grated and served on the side
Heat oil in large skillet over medium heat and add the bacon. Saute until brown but not crisp. Add mushrooms and cook for ~ 5-8 minutes. Add green onions and sauté another 2 minutes. Keep pan on low heat and stir in the sour cream and mix well. Continue to keep the pan on low heat and add the egg yolks and mix well. Add the cooked pasta and mix very well. Thin the sauce with cream as needed. Season with salt and pepper and remove from heat.
Heat a 5-6 quart pan with ~3 quarts of water and bring to boiling. Add the pasta and cook according the package directions. Do this while the bacon and mushrooms are sautéing.
Serve with parmesan cheese if desired.
Serves 4 – 6.