Sunday, May 15, 2011

Klee Brasserie Restaurant's Spaghetti Carbonara

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

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.

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