Spaghetti Carbonara Funghi Style

Ingredients for 2 servings:

• 250g spaghetti
• some olive oil
• 150 g diced bacon
• 150 g mushrooms and oyster mushrooms
• 125 ml cream
• 1 shot of white wine
• 2 egg yolks
• 1 garlic clove(s)
• 1 tsp chili pepper(s), finely chopped
• salt and pepper
• 30 g Parmesan
• e.g. parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with chili

Cook spaghetti in salted water. Heat oil in a pan, fry the bacon until crispy, and add the garlic. Clean and finely chop the mushrooms, add them to the bacon, and fry. Deglaze with white wine. Stir in the cream and cook briefly, then stir in the Parmesan and chili and season with salt and pepper. Reduce the heat to low and gently stir in the egg yolks. Drain the cooked spaghetti and add it directly to the pan. Mix gently until combined. Garnish with parsley, a little Parmesan, and freshly ground pepper, if desired.