Pasta Di Helen

• 1 small onions or 1 small shallot, finely chopped
• 10 ounces tagliatelle pasta noodles
• 5 ounces gorgonzola (not just any old bleu)
• 1 lb mushroom, sliced
• 4 ounces walnuts, chopped
• 4 ounces bacon, chopped small
• 2 garlic cloves, minced
• 1 bunch parsley, chopped
• 1 bunch fresh chives, chopped
• 4 scallions, chopped
• salt, pepper to taste
• 1 cup sour cream

1. Fry the bacon on a mid-low heat until crisp but not burnt, then add the onion and garlic and saute until softened.
2. Fry the mushrooms separately until most of the water is out of them.
3. Heat the Gorgonzola gently in a pot with the sour cream.
4. Add a little cream if desired, then add walnuts.
5. Boil the tagliatelle.
6. When the noodles are done, add 2/3 of all the "green stuff" (parsley, chives and scallions) to the sauce.
7. In a large bowl, gently mix pasta with bacon, onion, garlic, mushrooms and sauce.
8. Sprinkle remaining green stuff over pasta before serving.

onions, pasta noodles, gorgonzola, mushroom, walnuts, bacon, garlic, parsley, fresh chives, scallions, salt, sour cream

Taken from www.food.com/recipe/pasta-di-helen-134109 (may not work)