Pink Peppercorn and Parmesan Spaghetti

By KDHarmon

Ingredients

• 1 lb spaghetti
• 6 Tbl unsalted butter
• 1 Tbl crushed pink peppercorns
• 3/4 C freshly grated Parmigiano-Reggiano
• Kosher salt

Preparation

Step 1

Cook spaghetti until al dente. Drain, reserving 1 cup of pasta water.

In a large skillet, melt the butter. Add pasta, pasta water, the peppercorns and 1/2 cup of cheese and cook over moderate heat, stirring until sauce forms, about 2 minutes. Season with salt.

Transfer pasta to bowls and top with remaining cheese. Garnish with crushed peppercorns and serve.