Linguine with Men’s Mushroom Carbonara

For the pasta, make the linguine al dente according to package instructions in enough salted water, drain in a colander and drain. Lay out the pasta on a tray, steam briefly and mix with a little olive oil.

For the porcini cream, heat the clear soup. Pour the boiling clear soup over the dried porcini mushrooms and let them simmer for twenty minutes. Now pour the clear soup through a sieve and remove the mushrooms.

Fry the bacon strips in a frying pan in the oil at low temperature.

Drain off the fat, add the onion cubes and sauté briefly. Remove the frying pan from the stove.

Mix the egg yolks with the porcini mushroom broth in a whisking kettle and beat in a hot water bath until creamy. Season with salt and cayenne pepper, then gently fold in the melted butter, beating constantly.

To finish, clean the fresh men’s mushrooms, do not rinse, and cut into slices three to five mm thick. Fry them in a frying pan in the oil for about two minutes (*), season with salt and pepper and fold in the cold butter.

Add the linguine to the bacon form, heat at a mild temperature, season with salt and pepper and fold in the parsley.

Divide the linguine evenly on preheated plates, form the porcini cream over it, evenly distribute the masters mushrooms on top and sprinkle with parmesan. Garnish with fried bacon slices and small sprigs of parsley, if desired.

(*) The men’s mushrooms best portion

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