Spaghetti with cheese, bacon and flat mushrooms

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serves 4

  • 30 g dried flat mushrooms
  • •1 large onion
  • •1–2 mild chilis
  • •250 g diced bacon
  • •10 ml white wine
  • •160 g Appenzeller® Strongly spicy
  • •approx. 400 g spaghetti
  • •A little salt
  • •1 bunch of basil
  • •4 tablespoon olive oil


  1. 1.Soak the flat mushrooms in cold water. Finely chop the onion and the de-seeded mild chilis. Fry the bacon in a frying pan until crisp without any fat. Drain the mushrooms well and add to the bacon with the chopped onion and mild chilis. Add the wine and simmer for 10 minutes.
  2. 2.Cut the Appenzeller® Strongly spicy into small cubes. Cook the spaghetti in salt water until it is al dente. Drain the pasta well. Mix with the bacon mixture, cheese cubes, basil leaves and the olive oil.

Cheese in this recipe