Penne Carbonara

Bring a large pot of salted water to a boil and add the penne, stirring occasionally to prevent sticking. Cook until al dente, approximately 9-11 minutes, then drain and set aside.

While the penne cooks, heat a large skillet over medium-high heat and add the bacon lardons (spekdobbelsteentjes), rendering the fat and cooking until crispy, about 5-7 minutes. Transfer to a paper towel to drain, leaving about 2 tablespoons of bacon fat in the pan.

Slice the mushrooms (champignons) and sauté them in the remaining bacon fat over medium-high heat until golden and their moisture has evaporated, approximately 4-5 minutes. Season lightly with salt and pepper.

Add a splash of cognac to the mushroom pan, stirring to deglaze and cook off the alcohol, about 1 minute.

In a medium bowl, whisk together the fresh white cheese (witte verse kaas), grated Gruyère, grated young Gouda, and milk until smooth and well combined.

Return the hot drained penne to the pot (off heat) and add the crispy bacon back in along with the mushrooms and any pan juices.

Pour the cheese mixture over the hot penne and toss vigorously for 1-2 minutes, allowing the residual heat to create a creamy sauce. The pasta should coat evenly without clumping.

Drizzle with a generous pour of olive oil and toss once more to combine. Divide among four bowls and serve immediately while hot.