A tangy mix of sour cream, eggs, dill, Parmesan and mushrooms is stirred into hot angel hair pasta and brought to the edge of boiling before serving at its flavorful peak.
INGREDIENTS (for 4 servings):
- 16 ounces sour cream
- 2 eggs, beaten
- 1 tablespoon dried dill weed
- 1/2 cup grated Parmesan cheese
- 2 (6 ounce) cans sliced mushrooms
- salt and pepper to taste
- 2 (8 ounce) packages angel hair pasta
In a medium bowl, whisk sour cream, eggs, dill and cheese; add mushrooms and salt and pepper to taste. Mix and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
Over medium heat, pour sour cream mixture into pot with pasta until sauce begins to boil; stir frequently. Be careful to not overcook this sauce or it will become sticky.
Add the cream mixture to pasta and cook over medium heat; stir frequently for about 3 minutes or until sauce begins to bubble. Be careful not to overcook the sauce.
Remove from heat and serve immediately.