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.