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 Tasmania 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.