Recipe information
Yield
Serves 4
Ingredients
2 tablespoons olive oil
3/4 pound mushrooms, sliced
1 6-ounce package thinly sliced Canadian bacon, cut into matchstick-size strips
1 green onion bunch, chopped
2 tablespoons (generous) drained capers
1/2 pound vermicelli, freshly cooked
1 cup grated Parmesan cheese
1/2 cup whipping cream
1/4 cup pine nuts, toasted
Additional grated Parmesan cheese
Preparation
Heat oil in heavy large skillet over medium heat. Add mushrooms; sauté until tender and beginning to brown, about 10 minutes. Add bacon, green onions and capers; toss to combine. Add vermicelli, 1 cup Parmesan, cream and pine nuts; toss until sauce thickens and coats pasta and mixture is heated through. Season with salt and pepper. Transfer pasta to large shallow bowl. Serve, passing additional Parmesan separately.
