Spaghetti with chestnuts and porcini mushrooms

Ingredients for 4 servings:

• 300g spaghetti
• 6 eggs
• 200 g chestnuts from the oven, peeled
• 50 g onion(s)
• 20 g porcini mushrooms, dried
• some water for soaking
• 30 g butter
• sage
• basil
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Soak the porcini mushrooms in a little water. Cook the soaked porcini mushrooms according to the package instructions (usually about 10 minutes). Cook the spaghetti in salted water according to the package instructions. Heat the chestnuts in a water bath for 5-10 minutes. Dice the onion. Melt the butter in a pan and sauté the onion until translucent. Whisk the eggs and add them. Add the cooked spaghetti to the pan and mix with the eggs. Drain the porcini mushrooms and pour the cooking water into a bowl. Finely chop the porcini mushrooms and chestnuts and add them to the spaghetti, season, and mix. Heat with a little liquid (the cooking water from the porcini mushrooms) for about 10 minutes more and serve.