Freshly ground pepper gives this creamy, cheesy pasta a nice kick of heat
Nutrition: per serving
Toast the peppercorns in a small, dry frying pan over a low heat for a few minutes, then cool and roughly grind using a pestle and mortar, keeping some texture.
Melt a large knob of butter in a large frying pan over a medium heat, then fry the mushrooms with a pinch of salt, tossing until they start to take on some colour and become pale golden – some liquid will be released first, so keep frying until most of the liquid has gone. Add another knob of butter, the garlic and peppercorns, and cook for 2-3 mins until fragrant. Remove a couple of spoonfuls of the mushrooms to a bowl and reserve for garnishing later.
Tip in the wine and simmer until it has almost evaporated. Add the stock and thyme, and simmer until reduced by half. Add the cream and cook for 3-4 mins, then stir in the cheese.
Cook the pasta following pack instructions, then drain, reserving a little of the cooking water. Add the pappardelle to the sauce and toss, using a splash of the cooking water if needed – you want the sauce to be glossy and slippery. Serve in warmed bowls, topped with the reserved mushrooms and a sprinkle of parsley.
