Spaghetti in a Creamy Pepper Sauce

Serves 4

• 6 large garlic cloves, skins left on 

• 1 tablespoon extra virgin olive oil 

• 1/2 teaspoon plus 1/2 tablespoon kosher salt 

• 1/4 teaspoon freshly ground black pepper  

• 1 pound of spaghetti 

• 1/2 tablespoon whole black peppercorns

• 1/4 teaspoon crushed red pepper flakes

• 1/8 teaspoon freshly ground nutmeg

• 1/2 cup heavy cream 

• 1/2 cup plus 2 tablespoons freshly grated parmesan cheese 

• 3 tablespoons crème fraîche 

• 2 tablespoons minced parsley 

Preheat the oven to 375 degrees F. 

Place the garlic cloves on a large sheet of tin foil with the extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Enclose the garlic in the tin foil and roast for 15 minutes. Remove from the oven, allow to cool, remove and discard the skins and mash with a fork. Set aside.* 

Bring a large pot of water to a boil and heavily season with salt then cook the spaghetti according to the package directions until al dente. 

Meanwhile, add the whole peppercorns to a mortar and pestle and roughly crush so that there’s some large and small pieces (alternatively, you can crush with the side of a knife or rolling pin). Mix the crushed peppercorns with the red pepper flakes, nutmeg and 1/2 tablespoon kosher salt. Set aside. 

In a mixing bowl, whisk together the cream, 1/2 cup parmesan cheese, crème fraîche and mashed garlic cloves. Set aside. 

When the pasta is finished, turn off the heat, reserve 1/2 cup of the cooking liquid then drain the pasta and return to the pot. Pour in the cream and crushed peppercorn mixtures and stir to combine. While stirring, slowly add in the cooking liquid until the sauce thickens (you may not need to use the entire 1/2 cup of liquid). Transfer the pasta to a serving dish and garnish with the parsley and 2 tablespoons of parmesan cheese. Serve hot. 

*You can do this earlier in the day, so you don’t need to turn the oven on while cooking the pasta.