This bosc drops a hot Italo-Aussie mash-up on the table with a sprinkling of native pepperberry. If nonna had pepperberries at her disposal, we reckon she'd probably chuck them right in there, too. They give a little razzle-dazzle to the velvety cream sauce and earthy mushrooms and make this faster pasta a bit fancy.
Bring a large saucepan of salted water to the boil for the pasta. Thinly slice eschalot and bacon. Heat oil in a large frypan over medium heat. Add eschalot, bacon and a sprinkle of salt and cook, stirring occasionally, for 5 minutes or until onion has softened. While bacon is cooking, continue with step 2.
Thinly slice mushrooms. Add to frypan and cook for 4–5 minutes or until slightly caramelised and golden. Crush garlic, add to pan and cook, stirring, for 30 seconds or until fragrant. While mushroom is cooking, continue with step 3.
Cook pasta in a large saucepan of salted, boiling water for 11 minutes or until al dente. Drain, reserving 60ml (¼ cup) cooking water.
Add cream to frypan and cook, stirring, for 2–3 minutes or until sauce has thickened slightly and cream is hot and bubbling.
Add pasta and most of the reserved cooking water to frypan. Using tongs, mix pasta with sauce to completely coat for 1–2 minutes. Remove from heat.
Working quickly, add ground pepperberries and most of the parmesan to pasta and mix well to combine. Place mixed salad leaves in a bowl with your favourite dressing and toss to coat. Divide pasta between bowls and serve with remaining parmesan and salad on the side.