Mountain Pepper Parmesan Sauce
| Recipe by Lee Etherington |
| Serves 3-4 |
| A rich creamy pasta sauce for your favourite fresh tortellini, gnocchi or plain pasta. |
Ingredients
1 tsp (2g) Mountain Pepper, 1/2 teaspoon salt
300 ml thickened cream
3 rashes diced bacon (or prosciutto)
2 tbs butter, 80g fresh grated parmesan
2-3 open cup mushrooms sliced & halved
2 tsp corn flour in a slurry of water
Method |
In a small saucepan over medium heat bring the cream to the boil. Add the Mountain Pepper & salt, stir well. Add the mushroom, bacon & parmesan, reduce heat & stir regularly just simmering for 3 minutes. Stir in the cornflour slurry. Add fresh parmesan, turn off heat & whisk in butter. Allow to stand in the pot for 2 minutes, stirring occasionally to disperse the parmesan.
Pour over your freshly cooked pasta, garnish with a little fresh parmesan.
YUM!