1 tablespoon crushed black peppercorns, plus coarsely ground for garnish
2 1/2 cups grated Parmesan, plus more for garnish
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water.
Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.
Copyright 2016 Television Food Network, G.P. All rights reserved.