Mountain Pepper Parmesan Sauce April 2, 2015 23:07

 Recipe by Lee Etherington
Serves 3-4
A rich creamy pasta sauce for your favourite fresh tortellini, gnocchi or plain pasta.


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


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.