Servings: 2 People
Calories: 780kcal
Ingredients
- 2 Tbsp (28g) - Unsalted Butter
- 1 - Shallot, Finely Diced
- 4 - Garlic Cloves, Chopped or Grated
- ¼ Cup (60ml) - Brandy or Cognac (Stock is an alcohol alternative)
- ¼ Cup (60ml) - Beef Stock
- ⅚ Cup (200ml) - Thickened Cream
- 2 tsp (7g) - Black Peppercorns, Crushed
- 1 Tbsp (10g) - Green Peppercorns, Drained
- 250g (8.8oz) - Pasta of Choice (Penne)
- Seasoning To Taste
- Parsley To Garnish
- Parmesan Cheese
- Basil Leaves (Optional)
Instructions
- Bring a pot of water to a boil, season with salt, and cook pasta 1 minute less than the packet instructions. Drain. Reserve 1/2 cup of pasta water.
- Place the black and green peppercorns into a mortar and pestle and smash until coarse. Set aside.
- Add the butter and shallot in a pan over medium-high heat and sauté for 3-4 minutes. Add the garlic and cook for 1 minute. Add the brandy or cognac. Reduce by half and deglaze the pan. Add the beef stock and reduce by half. Add the cream, black, and green peppercorns, and bring to a simmer. Reduce the heat to low and cook for 3-4 minutes or until thick and coats the back of a spoon.
- Add in the cooked pasta and mix well together. Adjust consistency with reserved pasta water and check seasoning.
- Serve in bowls and top with grated Parmesan cheese and parsley. Dig in.
Nutrition Guide
Nutrition Facts
Creamy Peppercorn Pasta
Amount per Serving
Calories
780
% Daily Value*
Fat
39
g
60
%
Saturated Fat
26
g
163
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
143
mg
48
%
Sodium
226
mg
10
%
Potassium
546
mg
16
%
Carbohydrates
65
g
22
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
23
g
46
%
Vitamin A
1840
IU
37
%
Vitamin C
3
mg
4
%
Calcium
129
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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