Time to Cook20 minutes
Time to Prepare15 minutes
1. Start your water for the pasta boiling in a large pot and then cook the pasta according to package directions.
2. While the pasta is cooking, Fry up the bacon in a medium skillet, cook until crispy. Place all the bits on a paper towel lined plate and let cool. Drain off all but a few teaspoons of the fat. Let the pan cool a bit before adding 1 Tbsp butter. Let it melt, and then add the mushrooms, tossing to coat them in the butter and bacon fat. With the heat on medium low, saute the mushrooms, stirring them only occasionally, so that they cook and then brown a little. Add the garlic and finely chopped green onion, watching and stirring so that the garlic becomes fragrant but doesn’t burn.
3. Stir in 1/4 cup of the wine. It will bubble and steam. Keep stirring up all the brown bits off the bottom of the pan. Set the pan off to the side, off the heat and let it sit.
4. By now your pasta should be cooked. You’ve probably drained it well. Toss the cooked pasta into the pan with the mushrooms and bacon. Give it all a good stir.
5. In a small saucepan, bring the remaining 1/4 cup of wine to a simmer. Let it simmer until reduced somewhat before stirring in the chicken broth and then the whipping cream. Bring to a simmer, stirring well. It should thicken slightly, and you can toss it into the pan with the pasta and mushroom, Stir everything together well and sprinkle with the chopped fresh parsley.
6. While the sauce was simmering, warm a large non stick skillet over medium heat until hot. Crack in your 4 eggs and cook until the whites of the eggs are firm, but the yolks are still runny. You can flip them over if you’d prefer your eggs to be cooked over easy. Divide the pasta among 3-4 plates and top each serving with an egg.