Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain (don’t rinse) and return to the pot.

Meanwhile, place a sauté pan over high heat for several minutes. Add the bacon and sauté for 5 minutes, or until browned and crispy (lower heat to prevent scorching). Remove the pan from heat and using a slotted spoon, remove the bacon and drain on paper towels.

Pour off fat from the pan and return pan to medium-high heat. Add the cream and bring to a boil, scraping any browned bits from the bottom of pan. Lower the heat to medium and continue to simmer until the cream has reduced slightly, about 3 minutes.

Add the cheese and bacon. Stir well and cook, stirring occasionally for 3 minutes or until cheese has melted and mixture thickens. Season with salt and pepper.

Stir the sauce into the drained pasta in the pot. Place over medium heat and stir for 1 to 2 minutes to allow pasta to absorb the flavors.

Serve with a dollop of sour cream and a sprinkle of green onions.