Grind peppercorns in mortar and pestle ensuring not to grind too finely.
Add 1 tbsp butter to a large pan, I used a dutch oven.
Once the butter is melted, add ground peppercorns to the butter and toast for a few minutes.
To a pot of salted boiling water, add your spaghetti and cook until al dente.
Remove 1/2 cup pasta water and add to your butter and peppercorn.
Add your cooked pasta into the dutch oven.
Stir around until your pasta is glossy looking.
Add in your parmesan cheese and a bit more pasta water on top to melt it further.
Add in 1 tbsp butter.
Once that’s all melted through, serve it up!