Spaghetti with Dried Porcini Mushrooms As Carbonara

5 from 3 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 20 g Dried porcini mushrooms
  • 1 tsp Salt
  • 150 g Spaghetti
  • 1 tsp Salt
  • 30 g Freshly grated Parmesan
  • 2 piece Eggs
  • 2 big pinches Colorful pepper from the mill
  • 0,25 tsp Chili oil
  • Parsley and mini tomato for garnish


  • Soak the dried porcini mushrooms (20 g) in hot water for about 1 hour, drain through a kitchen sieve and cut into small pieces. Fill a small pot of water (75 ml) with salt (1 teaspoon), add the chopped porcini mushrooms and simmer / simmer for about 15 minutes. Cook the spaghetti (150 g) according to the package instructions (here. 8 - 10 minutes) in salted water (1 teaspoon salt) until firm to the bite, pour through a kitchen sieve, collect some of the cooking water (100 ml) and put the spaghetti back in the hot pot -ben. Finely grate the Parmesan (30 g), whisk with the beaten eggs (2 pieces) and a little pasta water (100 ml). Distribute / mix in the egg mixture over the hot noodles and let everything heat up / set. Add / mix in the porcini mushrooms with the boiling stock and season with colored pepper from the mill (2 big pinches) and chili oil (¼ teaspoon). Arrange the spaghetti on 2 pasta plates, garnish each with half a mini tomato with a parsley stick and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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