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.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.