Cook the spaghetti in plenty of salted water until al dente.
Let the boletus soak in lukewarm water for about 1 hour, then squeeze out the liquid later.
Chop the bacon, mushrooms and spring onions.
Place a pan with oil, fry the bacon and onions in it, then add the mushrooms and stir for a few minutes. Now add the garlic and cream, season with salt and pepper and let it simmer for about 10 minutes.
Finally, season again with salt and pepper and the fresh herbs.