Carbonara with boletus

Carbonara with boletus

People: 4


  • 320 g of spaghetti
  • 400 g of boletus
  • 1 egg and two yolks
  • 70 g grated Parmesan
  • 150 g diced bacon with black pepper
  • 1/2 small onion
  • 3 tablespoons of oil
  • Black pepper
  • Salt 
  1. Heat the oil in a large non-stick frying pan and fry the onion. Before it browns, add the bacon cut into small pieces.
  2. Previously wash the boletus well, but without water, and cut them all, except one, into small cubes. Then add these boletus to the pan. Stir for a few minutes and remove the pan from the heat.
  3. Boil the spaghetti in a large pot with water and a little salt.
  4. Meanwhile, mix the eggs with the grated Parmesan. It should be a thick cream. Also add the pepper.
  5. A minute before the spaghetti is cooked, dilute the beaten eggs with two tablespoons of the cooking water and reheat the fried onion, bacon and mushrooms.
  6. Drain the pasta and pour it into the pan with the heat off. Also add the egg cream and stir for a few seconds until the eggs begin to set, but it is important that they do not set completely.
  7. Finally, add a little more black pepper and serve.
  8. Then, just slice a raw boletus and add it to the dish, enjoy!
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