Spaghetti Carbonara - from Klee Brasserie Restaurant, Ny

Submitted by senseicheryl

""Chef Daniel Angerer's simple, elegant style of cooking focuses on seasonal ingredients and fresh herbs. Even the most basic pasta dish becomes a feast when prepared by Chef Angerer. This one, tailormade for home cooks, exemplifies his commitment to fresh, flavorful ingredients.""

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 4 bowls
• Serves: 4

ingredients

• 1 cup mushroom (porcini, shiitake or chanterelle)
• 1 lb spaghetti, the recipe calls for Imported Spaghetti
• 1⁄2 cup pancetta, diced
• 1 garlic clove, sliced
• 4 tablespoons heavy cream
• 1 dash salt, to take
• 1 dash cayenne pepper, to taste
• 1 tablespoon parmesan cheese, grated
• 1 teaspoon fresh chives, chopped

directions

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