spaghetti or bucatini
2 cups of parmesan
begin by cooking your pasta (you can use either spaghetti or bucatini) according to the packet, in some heavily salted water (at least 2 tbsp). make sure to undercook by 2 mins as the pasta will continue to cook in the sauce.
then in a heavy bottomed pan (i used a dutch oven) heat 3 tbsp of freshly ground green peppercorns over medium heat, in 1 tbsp of olive oil. let the peppercorns slowly bloom in the olive oil (2 mins) and then turn the heat down to low.
in a separate bowl— use a microplane to grate 2 cups of parmesan. set that aside.
back over to the stove, ladle some pasta water into the green peppercorns and oil, and turn the heat back up to medium.
then ladle some of the pasta water into the bowl of grated parmesan and mix well. it should turn into a thick creamy consistency.
set aside a cup of pasta water as you will need this later. drain pasta and add it straight into the green peppercorns, oil and water mixture. and begin stirring vigorously, adding in a little of the reserved pasta water as you go. slowly add in the creamy parmesan mixture and continue to stir. add more pasta water if needed. the sauce should begin to emulsify and look creamy and glossy.serve in your favorite bowl and top with a little more of the green peppercorns, flaky salt, some caviar and some chives!