Slice and dice the shallot into small, even pieces. Grate the garlic on a microplane to create a paste. Roughly chop the parsley, if using.
Add the black and green peppercorns to a mortar and pestle and crush until coarse. Set aside.
Bring a pot of water to a boil, season with salt, and cook the pasta 1 minute less than the packet instructions. Drain, reserving ½ cup of pasta water.
Add the butter and shallot to a pan over medium-high heat and sauté for 5 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 and crushed peppercorns and bring to a simmer. Reduce the heat to low and cook for 6 minutes, or until thickened and coating the back of a spoon.
Add the cooked pasta and mix well. Adjust the consistency with the reserved pasta water and check the seasoning.
Serve in bowls, topped with grated Parmesan and parsley. Dig in.
Chef's Tips
Crush the peppercorns coarsely, not fine — this dish gets its texture and bite from actual pieces of cracked pepper, not a fine powder, so a mortar and pestle beats a spice grinder here.Let the brandy fully reduce by half before adding the stock — this cooks off the raw alcohol taste and concentrates the flavour that the rest of the sauce is built on.If using stock instead of brandy, add a small splash of red wine vinegar or an extra pinch of black pepper when you add the stock — it helps recover some of the sharpness the brandy would otherwise bring.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days. Not a great freezer candidate — cream-based sauces tend to split once thawed, so freezing isn't recommended.To reheat, warm gently in a pan over low heat with a splash of cream or stock to loosen the sauce, stirring often. Microwaving works in short bursts, stirring between each, but a pan gives a smoother result.