Truffle Spaghetti with Lemon and Parmesan

Sometimes it's good to treat yourself and just because you're cooking for one doesn't mean it can't be delicious! This tastes of pure decadence but it's a doddle to make and it's actually fairly low on calories so there's no guilt either!

Truffle is of course a massive luxury but you can get some really decent truffle oils in the supermarkets that won't break the bank and a drizzle here and there can really boost the flavour of your food. The sauce itself takes inspiration from the Italian classic 'cacio e pepe' which was a big hit on instagram - glossy, cheesy and perked up with a good amount of black pepper and the zing of lemon juice - yum!

Truffle Spaghetti with Lemon and Parmesan 

Serves 1

75g dried spaghetti

25g Parmesan, plus extra for serving

3 chestnut mushrooms

½ tsp truffle oil

½ lemon, juice only

sea salt and freshly ground black pepper

Cook the pasta in a pan of boiling salted water according to packet instructions. Meanwhile, finely grate the cheese and mushrooms and add to a small bowl with the truffle oil, lemon juice and a couple of good pinches of black pepper.

Add 3 tablespoons of the pasta cooking water from the pan and mix together really well. Drain the pasta then return to the pan over a medium heat. Add the mushrooms mixture and then beat together with a spatula. Continue to beat as the liquid bubbles away - it should be really glossy with no liquid left.

Pour the pasta into your bowl then grate over a little more Parmesan, if you like. Eat straight away!