Main Courseby Robin
A rich, aromatic twist on the Roman classic. Al dente spaghetti is tossed with a creamy, glossy emulsion of starchy pasta water, sharp aged Gouda, and luxurious truffle cheese, all punctuated by toasted, coarsely crushed black pepper and deeply browned sautéed mushrooms.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
200gBrown button mushrooms
1¼ tbspBlack peppercorns
44gOld Gouda
90gTruffle cheeseSlice the 200g brown button mushrooms. Finely grate the 44g old Gouda and 90g truffle cheese (optionally using a Thermomix) into a large bowl. Coarsely crush the 1¼ tbsp black peppercorns using a mortar and pestle or by rolling over them with a heavy skillet.
Brown button mushrooms
1¼ tbspOlive oilHeat 1¼ tbsp olive oil in a large pan over high heat. Add the sliced Brown button mushrooms and sauté for 6–8 minutes, stirring occasionally, until they are browned and all released moisture has evaporated. Transfer the mushrooms to a bowl and set aside.
400gSpaghetti
1 tbspSaltBring 4 litres of water to a boil in a very large pot. Add 1 tbsp salt and the 400g spaghetti. Cook the pasta for 8–10 minutes, stirring occasionally, until it is 2 minutes shy of al dente.
Black peppercornsWhile the pasta cooks, heat a very large, deep skillet or pan over medium heat. Add the crushed Black peppercorns and toast dry for 1–2 minutes, stirring constantly, until highly fragrant.
SpaghettiBlack peppercornsLadle 300ml of the boiling pasta cooking water directly into the pan with the toasted Black peppercorns. Let the water simmer with the pepper for 1 minute to create an aromatic base.
SpaghettiUse tongs to transfer the cooked Spaghetti directly from the pot into the pan with the pepper water, allowing some extra water to cling to the noodles.
Old GoudaTruffle cheeseWhile the pasta is in the pan, ladle 150–200ml of the hot pasta cooking water into the bowl with the grated Old Gouda and Truffle cheese. Whisk vigorously until a smooth, thick, controllable cheese paste forms.
Brown button mushroomsOld GoudaTruffle cheeseRemove the pan with the pasta and pepper from the heat. Add the sautéed Brown button mushrooms and the prepared cheese paste. Toss vigorously and continuously for 1–2 minutes until the paste emulsifies with the pasta starches into a glossy, creamy sauce.