Name: Pig in a Haystack
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

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.