As a gastronomic specialist, I always enjoy working with ingredients that carry strong regional identity. Deliart Idiazabal cheese, one of the great treasures of northern Spain, brings a deep, slightly smoky, and nutty flavor that transforms a simple pasta dish into a refined culinary experience.
This recipe combines the creaminess of cooking cream, the earthiness of mushrooms, and the intensity of Idiazabal to create a rich, elegant sauce that coats the spaghetti perfectly. The optional ham cubes add a savory touch for those who enjoy a more robust flavor.
The recipe for Spaghetti with Idiazabal Cheese Sauce
Ingredients (Serves 2–3)
- 250 g spaghetti
- 150 g Deliart Idiazabal cheese, grated
- 200 ml cooking cream (nata de cocina)
- 150 g mushrooms, sliced
- 1 tablespoon AOVE – extra virgin olive oil
- 80 g ham cubes (optional)
- Salt, to taste
- Black pepper, to taste
Preparation
1. Cook the spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve a small cup of the cooking water, then drain and set aside.
2. Sauté the mushrooms
In a wide pan, heat the tablespoon of extra virgin olive oil over medium heat.
Add the sliced mushrooms and sauté them slowly until they release their moisture and begin to brown slightly. This step is essential to develop their full flavor.
3. Add the cream
Lower the heat and pour in the cooking cream. Stir gently and let it simmer for 2–3 minutes so it starts to thicken slightly.
4. Incorporate the Idiazabal cheese
Add the grated Deliart Idiazabal cheese little by little, stirring constantly so it melts smoothly into the cream.
The sauce should become thick, glossy, and aromatic, with the characteristic smoky note of the cheese.
6. Combine with the pasta
Add the cooked spaghetti to the pan and toss well so the sauce coats every strand.
If the sauce is too thick, add a splash of the reserved pasta water to adjust the texture.
7. Final seasoning
Taste and adjust salt if needed, then finish with freshly ground black pepper.
The unique flavor of Deliart Idiazabal Cheese
In this recipe, Deliart Idiazabal cheese plays the leading role, giving the sauce its distinctive personality and depth of flavor. This traditional cheese from the Basque Country and Navarre, made from sheep’s milk and protected by a Denomination of Origin, is known for its firm texture and its intense, slightly smoky and nutty taste. Thanks to its excellent melting quality, Idiazabal blends perfectly with cooking cream, creating a smooth and aromatic sauce that coats the spaghetti beautifully. When combined with sautéed mushrooms and optional ham cubes, the cheese adds a rich, authentic character that turns a simple pasta dish into a recipe with clear northern Spanish inspiration and a refined gastronomic touch.
Expert Tips for Spaghetti with Idiazabal Cheese Sauce
- This recipe already uses smoked Idiazabal, so avoid adding other strong smoked flavors.
- If the sauce gets too thick, add a splash of milk or pasta water to make it smoother.
- You can add extra toppings like crispy ham cubes, bacon, walnuts, or fresh parsley.
- Melt the cheese over medium heat to keep the sauce creamy and well combined.
- Pairs well with dry white wine or a young Rioja.
Result
A creamy, elegant, and deeply flavorful pasta dish where the Idiazabal cheese becomes the true protagonist, supported by the sweetness of the cream and the earthy aroma of mushrooms.
