Pasta with Lemon

Sauté bacon until almost crisp. Remove bacon to paper towels to drain. Chop into small pieces and set aside.

Saute the pine nuts in the bacon grease until golden brown; set aside. You may discard the bacon grease or you may mix it with the olive oil in the next steps, depending on how much bacon flavor you like in the final dish.

Pour ¼ cup of olive oil into a pan, add onion, saute until translucent, then add garlic and saute for about 1 minute.

Add mushrooms, stir until mushrooms are coated, salt and pepper to taste, and begin to saute. Add ½ cup white wine, mix, and continue to saute on low heat until mushrooms are reduced in size by about one-half.

Remove tails from shrimp and cut into bite-sized pieces. Pour ½ cup olive oil into a pan, add shrimp, stir until coated in olive oil, and begin to saute. Salt and pepper to taste. Add ½ cup white wine, mix, and continue to saute on low heat until shrimp are opaque. Be careful not to overcook.

Clean the green onions, then chop the lower 2 inches of each bunch into small slices; discard the greens. Add capers.

Pour ¼ cup of olive oil into a pan, add lemon pepper and/or lemon zest and warm the olive oil gently for a few minutes, stirring periodically.

Cook pasta according to package directions, with the water salted to taste.

Mix all of the prepared ingredients except for the lemoned olive oil with the pasta. Add the lemoned olive oil to taste. If you desire more lemon flavor, add more lemon pepper and/or lemon zest. Add more salt and pepper if desired. Add more olive oil if needed to moisten the pasta.

Grate parmesan cheese over individual servings and enjoy with a nice white wine.