Recipe Details
Title Spaghetti cheese souffle
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:57 am
Weight (Per Portion)

One portion of this dish weighs approximately 269.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pasta, spaghetti, white, raw250 Gram
Butter, unsalted75 Gram
Milk, whole250 Millilitre
Cheese, Caerphilly100 Gram
Cheese, Cheddar, English100 Gram
Pepper, black1 Pinch
Egg, chicken, free range, whole, raw3 Medium
Egg, white, chicken, raw1 Medium
Pepper, black1 Pinch
Flour, wheat, white, plain75 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 719
Protein 60.19%
Other Carbohydrate 34.55%
Sugar 6.09%
Fat Saturated 113.45%
Fat Unsaturated 28.02%
Fiber 9.63%
Sodium 16.21%
Salt 17.17%
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Recipe Method
1. Preheat the oven to 170C/325F/Gas Mark 3. 2. Break the spaghetti into lengths of about 5cm/2in and boil in salted water until al dente. Drain and toss in a few drops of olive oil to prevent sticking. 3. Melt the butter in a heavy saucepan and add the flour to make a roux. Cook for a minute or so,then add the hot milk, stirring until you have a thick, smooth bichamel. 4. Allow to simmer gently for just a minute. 5. Remove from the heat, add the cheeses mature caerphilly and grated cheddar and mix until melted. Beat in the egg yolks. 6. Stir in the cooked spaghetti until thoroughly incorporated. Season well with black pepper 7. Whisk the egg whites until stiff and fold gently and thoroughly into the mixture. 8. Divide between four small souffli dishes (or two medium, or one large) and cook in a preheated oven at 170C/325F/Gas 3 for about 20-25 minutes until well risen and golden.