Spaghetti Carbonara on Grilled Portabello Mushrooms
Spaghetti Carbonara must be one of he most popular of all Italian pasta dishes.
It can be made with other pastas like fettuccine or rigatoni, but traditionally it is always made with spaghetti. Basically it is made with only four ingredients, pasta, pancetta, cheese and eggs.
Simple, just like that!!! But, like with all their recipes, the Italians use only the best ingredients and that of course will always give the best results. The Americans add cream to their carbonara and I suppose that is ok, but why fiddle with a winning recipe. If you cannot find pancetta, use a well-cured piece of bacon. The cheese that you will use is fresh parmesan, nothing else…..no cheddar please!!!
Although I can eat a huge bowl of this quite happily, I am trying to reduce our portion sizes in this household, but to make it less noticeable I have to come up with some nifty tricks sometimes. So I served a small portion of this delicious Spaghetti Carbonara on a grilled Portabello mushroom with a simple salad to accompany it. My family was happy, no one even noticed that they only ate halve their normal portion of pasta.
4 giant Portebello Mushrooms, cleaned with a dry kitchen towel
about 2 tbsp butter
1 clove garlic- finely chopped
Melt the butter and garlic together and drizzle over the mushrooms. Season with salt and pepper and place under a hot grill until cooked.
Spoon the spaghetti carbonara on the top for a very attractive meal.