Portobello mushroom and roasted pepper carbonara
- 125 g fettucine noodles, cooked as directed on package
- 125 g carbonara sauce (see recipe below)
- 25 g cheddar cheese, grated
- 10 g parmesan cheese, grated
For the carbonara sauce
- 150 g butter
- 100 g all-purpose flour
- 1000 ml fresh milk
- 15 ml vegetable oil
- 150 g bacon, honey cured, chopped
- 15 g white onions, chopped
- 5 g garlic, minced
- 20 g green bell pepper, roasted and chopped
- 20 g red bell pepper, roasted and chopped
- 60 g Portobello mushrooms, sliced (alternative: button mushrooms)
- 1 piece chicken cube
- salt and pepper to taste
1. In a medium sauce pan, melt butter and add flour. Gradually stir in milk, adding no more than what the mixture can absorb. Consistency should be slightly thick but fluid. Strain this sauce and set aside.
2. In a separate sauce pan, sauté bacon in vegetable oil for about two minutes. Add the onions, garlic and bell peppers. Continue sautéing for about two minutes. Add the sliced Portobello mushrooms and the chicken broth cube. Cook until the cube is dissolved in the mixture. Degrease the pan of excess oil if necessary.
3. Pour the strained white sauce in the sauté pan containing the mushroom mixture and mix well. Season with salt and pepper to taste.
4. Pour sauce over freshly boiled pasta noodles, top with freshly grated cheddar and parmesan cheese. Serve with hot crusted bread.
For a special dinner, consider adding flaked salmon and shrimp, and garnish of fresh basil.
Makes 5 servings.
Chef Gabriel Prats is also the program director of The Culinary Institute of Aristocrat (ciaschool.org), located at 432 San st. Street corner Roxas Boulevard, Malate, Manila Philippines.
For more deliciously healthy recipes from our featured chefs, get your copy of the October issue of HealthToday, out now in major newsstands and bookstores.