Yield: 1 servings
|2 tablespoons||Olive oil|
|¾ pounds||Mushrooms; sliced|
|1 pack||Thinly sliced Canadian bacon; cut into|
|\N \N||; matchstick-size|
|\N \N||; strips (6-ounce)|
|1 \N||Green onion bunch; chopped|
|2 tablespoons||Drained capers; (generous)|
|½ pounds||Vermicelli; freshly cooked|
|1 cup||Grated Parmesan cheese|
|½ cup||Whipping cream|
|¼ cup||Pine nuts; toasted|
|\N \N||Additional grated Parmesan cheese|
Heat oil in heavy large skillet over medium heat. Add mushrooms; saute 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.
Bon Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.