The mountain pepper in this recipe adds a gentle heat and an interesting flavour that goes well with the creamy parmesan sauce. The sauce can be used to go with any pasta as a starter, or as a topping for lasagne or baked gnocchi. Try it and see what you think.

Serves 4

Pasta Dough

• 3 cups 00 flour or semolina pasta flour for greater texture
• 4 x 60g eggs
• 3 tsp mountain pepper

1. Put the flour in the bowl of a food processor with the mountain pepper and pulse to combine. Add all the eggs the pulse until the mixture starts to form a dough.
2. Pour onto a bench top and press together. Knead the dough until it is smooth and elastic. Wrap in cling film and put aside to rest. If the dough is too dry, wet your hands and continue kneading.
3. Rest the dough for at least 30 minutes before rolling out and making your linguini. Toss lightly in pasta flour and reserving in a bowl until required.
4. Put on a large pot of very well salted water and cook when the sauce ingredients are ready. The pasta will only take about 5 - 8 minutes to cook.

Cream Sauce

• 8 fine slices of pancetta, cut into quarters
• 1 small container or approximately 16 pieces of semi dried tomato (from a delicatessen)
• ½ bunch of Italian parsley, leaves picked from stems
• 1 tsp ground mountain pepper (optional)
• 95g freshly grated parmesan
• 600ml thickened cream
• 1 tbsp olive oil
• sea salt to taste

1. Pour the cream into a thick bottom or non-stick saucepan. Bring the cream to near boiling point. The cream should be very hot, but if it boils turn it off and stand for a minute.
2. Add the grated cheese to the cream with the mountain pepper and stir until smooth. Add salt to taste and set aside. Start cooking the pasta, it will be done by the time the sauce is ready.
3. Warm a large shallow pan big enough to accommodate the pasta and the sauce. Add the olive oil and when hot add the pancetta. Turn it over and heat until it goes crispy and brown. Take it out and set it aside to add at the last minute.
4. Lower the heat and add the tomatoes and parsley, cooking for 1 to 2 minutes or until warmed through. Now add the parmesan sauce and heat very gently.
5. Drain the pasta keeping a little of the water. Pour it into the sauce mix with the pancetta and toss with tongs until combined. Serve immediately (if you do not have a saucepan suitable for this, pour the heated sauce ingredients into a bowl with the cooked pasta and toss before serving).