Pig in a Haystack

• 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

1. Heat oil in heavy large skillet over medium heat.
2. Add mushrooms; saute until tender and beginning to brown, about 10 minutes.
3. Add bacon, green onions and capers; toss to combine.
4. Add vermicelli, 1 cup Parmesan, cream and pine nuts; toss until sauce thickens and coats pasta and mixture is heated through.
5. Season with salt and pepper.
6. Transfer pasta to large shallow bowl.
7. Serve, passing additional Parmesan separately.

olive oil, mushrooms, bacon, green onion, capers, vermicelli, parmesan cheese, whipping cream, pine nuts, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pig-in-a-haystack-2533 (may not work)