Porcini Mushroom Carbonara with Mountain Cheese

Bring a large saucepan of water to the boil, season with salt and cook the pasta in it according to the instructions on the packet.

Finely puree the eggs, clove of garlic and 60 g mountain cheese in a high with a cutting stick.

Finely dice the bacon and leave it in a pan without fat and remove it from the pan. Clean the stone mushrooms and cut coarse pieces and roast in the hot pan with bacon fat for 1-2 minutes. Add the butter to the mushrooms and cook for another 2-3 minutes fry, salt and pepper.

Drain the pasta and collect 50 ml of pasta water. Fold in the egg and cheese mixture along with the pasta water, bacon and spaghetti in the pan with the mushrooms, season with salt and pepper. Pluck the oregano leaves from the stems. Arrange porcini mushroom carbonara with mountain cheese on plates and serve sprinkled with the remaining mountain cheese and oregano leaves.