Mushroom and Pepper Berry Pasta Sauce

Serves 4

500g dried pasta
2 ½ tsp Oz Tukka Tasmannia Pepper Berry, coarsely ground
400g mushrooms, sliced finely
4 cloves garlic, crushed
1 tbsp butter
600 ml cream
4 egg yolks
chopped parsley, shaved Parmesan to serve

Cook pasta in boiling salted water, drain & keep warm.
Melt butter in heavy based pan, add garlic, mushrooms and ground tasmannia pepper berry, fry gently for 2 minutes and add ½ the cream, simmer for 2 minutes.
Beat egg yolks with remaining cream.
Add pasta to pan, stir well and remove from heat, stir in egg yolk mix and let stand for 1 minute to “cook” before serving, topped with parsley and Parmesan cheese.

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