Spaghetti Carbonara - from Klee Brasserie Restaurant, Ny

• 1 cup mushroom (porcini, shiitake or chanterelle)
• 1 lb spaghetti, the recipe calls for Imported Spaghetti
• 12 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

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.

mushroom, pancetta, garlic, heavy cream, salt, cayenne pepper, parmesan cheese, fresh chives

Taken from www.food.com/recipe/spaghetti-carbonara-from-klee-brasserie-restaurant-ny-339315 (may not work)