Mushroom cacio e pepe

Cook the pasta in a pan of boiling salted water according to the packet instructions.

Finely grate the cheese and 1 mushroom into a small bowl, then add the truffle oil, a squeeze of lemon juice and a couple of good pinches of black pepper.

Add 2 tablespoons of pasta cooking water and mix together really well.

Drain the pasta, return to the pan, then beat in the mushroom mixture with a spatula.

It should be shiny and not wet – intense in flavour and hot from the black pepper.

Pour the pasta into your bowl and finely grate over the remaining raw mushroom, which will be fresh and nutty in flavour.

Eat right away.