Pepperberry Boscaiola

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.

Thinly slice mushrooms. Add to frypan and cook for 4–5 minutes or until mushroom is slightly caramelised and golden. Crush garlic and stir through for 30 seconds or until fragrant. While the mushroom is cooking, continue with step 3.

Cook pasta in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 30ml (1½ tablespoons) cooking water. Using a mortar and pestle, grind pepperberries to a fine powder. Set aside.

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 reserved cooking water to frypan. Use tongs to mix pasta with sauce to completely coat. Remove from heat.

Working quickly, add ground pepperberries and most of the parmesan to pasta. Mix well to combine. Divide pasta between bowls and serve with remaining parmesan.