In a saucepan over low flame, heat cream. Stir constantly until cream is simmering. Add eggs and Parmesan cheese and kill flame. Beat contents of saucepan with fork.
In a frying pan, heat chicken fat over medium-low flame. Add garlic and oyster mushrooms. Cook for a minute. Add stock or wine. Sauté until garlic is tender.
Add cooked angel hair pasta, salt, parsley, chives and radish greens. Sauté for one minute. Kill flame and let pasta sit in pan for several minutes.
Add cream, eggs and Parmesan. Stir.
Serve sprinkled with Parmesan, fresh parsley and pepper.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.