Pink Peppercorn and 
Parmesan Spaghetti

The star of this wonderful, four-ingredient pasta from Missy Robbins is fragrant crushed pink peppercorns. Robbins uses curly-edged mafaldine at her restaurant Lilia, in Brooklyn, but any long noodle works well.

Slideshow: Pasta Recipes

  • Total Time:
  • Servings: 6

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  • 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

  1. In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water.

  2. 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.

Suggested Pairing

Lush and aromatic white: 2014 Manni Nossing Alto Adige Kerner.

Contributed By Published October 2016

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1085570 recipes/pink-peppercorn-and-parmesan-spaghetti 2016-09-12 Missy Robbins october-2016 recipes,pink-peppercorn-and-parmesan-spaghetti 1085570