Spaghetti Carbonara

One of my biggest downfalls is Carbohydrates! I absolutely love Carbonara's, although I make mine without the mushrooms. ( I'm picky!)

This recipe comes from
Klee Brasserie Restaurant, NY


Ingredients:

1 cup mushrooms (porcini, shiitake or chanterelle)
1 pound imported spaghetti
½ cup diced pancetta
1 garlic clove, sliced
4 tablespoons heavy cream
Salt and cayenne pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh chives

METHOD:
Clean the mushrooms and slice them thin. Cook the pasta in boiling,
salted water until al dente. Saute the pancetta and garlic in a
large pan over medium heat for 2 minutes. Stir in cream and
continue to cook for 2 minutes. Season with salt and cayenne. Add
the pasta. Divide the pasta among 4 large bowls. Sprinkle with the
cheese and the chives.

Serves 4

To cut down on fat and calories you can substitute half and half, or even whole milk for the heavy cream!

Yummy!

For more recipes like this please visit >> Secret Restaurant Recipes and 5 Star Restaurant Recipes