- 1 pound spaghetti
- 6 tablespoons unsalted butter
- 1 tablespoon crushed pink peppercorns, plus more for garnish
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt
How to make this recipe
In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water.
In a large skillet, melt the butter. Add the spaghetti, pasta water, the 1 tablespoon of crushed peppercorns and ½ cup of the cheese and cook over moderate heat, stirring, until a sauce forms, about 2 minutes. Season with salt. Transfer the spaghetti to bowls and top with the remaining 1/4 cup of cheese. Garnish with crushed peppercorns and serve.
Lush and aromatic white: 2014 Manni Nossing Alto Adige Kerner.