Ingredients for 4 people :
- 450 gr [1 lb] fresh tagliatelle pasta
- 100 gr [4 oz] lardoons (diced bacon)
- 150 gr [5 oz] canned sliced mushrooms
- 6 Tbspoons sour cream
- 2 Tbspoons olive oil
- 1 egg
- 10 full Tbspoons of freshly grated parmesan cheese
- salt & pepper

Recipe :

1- Strain the mushrooms vigourously.
2- In a frying pan, fry the lardoons on a medium-high flame until they are golden brown ; add the mushrooms and fry them in for 1 or 2 minutes. Turn the flame down to medium-low heat and add the sour cream. Let it simmer slowly, turning from time to time while you boil the pasta.
3- Boil a large pan of salted water ; when boiling, plunge the pasta into it ; if the pasta stick to each other, try to separate them stirring gently (do it regularly).
4- When cooked (reckon 5 minutes) strain the pasta and put it back in the pan. Break the egg on the pasta and stir gently but quickly so that the egg will get on all pasta and will get cooked by its heat. Add the olive oil, a good quantity of pepper, the cream sauce and the parmesan cheese. Gently mix without breaking the pasta ; taste and adjust seasonning.
5- Serve in ear dishes right away.

TRICK : the only "trick" is timing ; the cream must not simmer too long or it would become greasy. So, boil your water right away, and if you see the cream is getting to dark, add one more spoon of it and mix gently, this will save you a little time...