FAST 20 Minute Creamy Peppercorn Pasta Recipe

By Chef Jack Ovens · 20 min

Ingredients

Instructions

1. Dice the shallot finely, grate the garlic into a paste, and roughly chop the parsley.
2. Crush the black and green peppercorns in a mortar until coarse, and set aside.
3. Boil salted water and cook the pasta 1 minute less than the packet says. Drain, reserving 1/2 cup of pasta water.
4. Melt the butter in a pan over medium-high heat and sauté the shallot for 5 minutes. Add the garlic and cook for 1 minute.
5. Add the brandy or cognac and reduce by half. Add the beef stock and reduce by half.
6. Add the cream and crushed peppercorns and bring to a simmer. Lower the heat and cook for 6 minutes, until thickened and coating the back of a spoon.
7. Add the pasta and toss well. Loosen with reserved pasta water as needed and season to taste.
8. Serve in bowls topped with grated Parmesan and parsley.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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