Spaghetti and Mushroom Carbonara with Mountain Cheese

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

Finely puree the eggs, garlic and 80 g mountain cheese in a tall container with a cutting stick.

Clean, halve and quarter the mushrooms. Cut the bacon into small pieces. Pluck marjoram leaves from the stalks, leave the bacon in a pan without fat and remove from the pan. Fry the mushrooms in the frying fat for about 2-3 minutes, add butter, salt and pepper if necessary.

Put the mushrooms, bacon and half of the marjoram in a large bowl. Fold in the egg and cheese mixture along with 50 ml of pasta water and the spaghetti, season with pepper and salt. Serve sprinkled with the remaining marjoram and some grated mountain cheese.