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Spaghetti with mushrooms and Cancoillotte Savagnin

Preparation cuisson difficulté 15 min.
Preparation cuisson difficulté 25 min.
Preparation cuisson difficulté Easy
Catégorie plat Apéritif Plat Entrée Déssert Main course

Ingredients Serves 4

  • 400 g of spaghetti
  • 200 g of bacon
  • 1 jar of Cancoillotte Savagnin
  • 2 minced garlic cloves
  • 50 g coarsely chopped walnuts
  • 300 g mushrooms (slivered brown mushrooms and chanterelles)
  • 4 sage leaves
  • Salt
  • Pepper
  • Olive oil


  • 1
    Cook the spaghetti al dente in plenty of salted water.
  • 2
    Fry the bacon in a non-stick pan. Then roughly chop it. Set aside.
  • 3
    Fry 2 minced garlic cloves in olive oil. Add the mushrooms and sage and sauté for 1 min. Add the Cancoillotte, season. Add the spaghetti and cook for 30s, stirring. Serve immediately with fried bacon and nuts.

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