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
Directions
- 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.
