Baby gnocchi carbonara of the forest

Preparation time:40 mins.


A unique tasting recipe thanks to Well Bouillon


  • 320g spaghetti or Sardinian baby gnocchi
  • 2 egg yolks
  • 300 ml fresh cream
  • 1 clove of garlic
  • 100g wild board ham
  • 8 baby tomatoes
  • 30g of fresh rocket
  • 40g grated grana cheese
  • Well Granulated Bouillon N. 9 Porcini Mushrooms
  • Salt and pepper
  • 40 ml extra virgin olive oil


Boil plenty of salted water and cook the spaghetti. Meanwhile, cut the wild boar ham into julienne pieces. Sautée it on the hob in a non-stick pan with oil and the garlic clove.
Blend the cream, egg yolks, grana cheese, salt, pepper and Well Granulated Bouillon N. 9 Porcini Mushrooms in a mixer.
Remove the garlic, strain the spaghetti al dente (so that it is still a bit hard) and toss in the pan at a high heat with a drop of the spaghetti cooking water. Then add the blended mixture and toss together for half a minute on a gentle heat.
Finally, toss together with the pasta, the sliced tomatoes and finely sliced rocket.
Serve immediately, with freshly ground pepper.