300 g mushrooms (slivered brown mushrooms and chanterelles)
4 sage leaves
Cook the spaghetti al dente in plenty of salted water.
Fry the bacon in a non-stick pan. Then roughly chop it. Set aside.
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.