Spaghetti with Porcini Mushroom Carbonara

5 from 6 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Spaghetti
  • 2 liter Water
  • 2 tsp Salt
  • 15 g Dried porcini mushrooms
  • 200 ml Water
  • 0,5 tsp Salt
  • 30 g Freshly grated hard cheese
  • 3 piece Egg yolks
  • 50 ml Pasta water
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 tbsp Freshly grated hard cheese
  • 2 * ½ small vine tomatoes for garnish


  • Let the dried porcini mushrooms (15 g) simmer gently in a saucepan with 200 ml salted water (½ teaspoon salt) for about 25 minutes. Grate hard cheese except for something to garnish. Separate the eggs and whisk the yolks with the grated cheese. Cook the spaghetti in salted water (2 liters of water / 2 teaspoons of salt) according to the instructions on the package, drain through a kitchen sieve, drain and return to the hot saucepan. Catch the pasta water and measure out 50 ml. Slowly stir the pasta water into the egg and hard cheese mixture and add / mix in with the pasta. Season with sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Also add the soaked porcini mushrooms with the liquid and mix in. Arrange the noodles on pasta plates, sprinkle hard cheese (1 tablespoon each) on top and garnish with half a vine tomato, 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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