Cheddar-Spiked Spaghetti Nests

Directions

1. Cheese Sauce
2. Melt butter in a saucepan over medium heat.
3. Whisk in flour to form a roux.
4. Slowly add milk, whisking continuously until smooth and thickened (about 2 minutes).
5. Add shredded Cathedral City Mature English Cheddar cheese and stir until melted (1–2 minutes).
6. Remove from heat, cool slightly, and refrigerate until needed.
   
   
7. Spaghetti Nests
8. Cook spaghetti in boiling salted water until al dente (approx. 7 minutes). Drain and set aside.
9. In a large skillet over medium heat, melt butter and add olive oil.
10. Add black pepper and toast for 1 minute until fragrant.
11. Add cooked spaghetti and stir to coat. Remove from heat and mix in Grated Parmesan cheese until sticky.
12. In a bowl, whisk eggs. Add pasta mixture and stir to combine.
13. Heat olive oil in a non-stick skillet until shimmering.
14. Using a fork, twirl approx. 25 g of noodles and gently drop into hot pan.
15. Fry until edges are crispy and golden, then flip and cook other side (3–4 minutes).
16. Repeat to make approx. 8 nests.
17. Remove and drain on paper towel. Season with sea salt.
    
    
18. To Assemble
19. Arrange spaghetti nests on a warm serving board or platter.
20. Serve with a ramekin of hot Cathedral City Mature English Cheddar cheese sauce in the centre.
21. Garnish the sauce with chili flakes and chopped chives.
22. Add green olives and Cathedral City Mature English Cheddar cheese cubes to the board for added variety, colour, and texture.