• 1 pound linguine, or spaghetti
  • Salt
  • 1/2 cup butter
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 1/2 teaspoon pink peppercorns, ground
  • 1 cup champagne
  • 1 1/2 cup cheese, finely grated parmesan, plus more for serving
  • A big handful parsley, minced, for topping

Bring a few quarts of heavily salted water to a rolling boil. Add the pasta. While the pasta cooks, start the sauce.

Melt the butter over medium-high heat in a big skillet. Once the butter has melted, turn heat down to medium and add the shallots, garlic, 1/2 teaspoon salt and the peppercorns. Sauté until just fragrant, about 2 minutes. Add in the champagne and crank the heat up to high to bring to a boil. Add 1/2 cup of the starchy pasta cooking water and boil for 5 minutes.

When the pasta has finished cooking, add it directly into the pan with the sauce. Toss to coat the pasta with the sauce. Turn off the heat, remove the pan from the heat and add in the cheese. Continue to toss the pasta around the pan until the pasta is coated evenly.

Divide the pasta into bowls and top with parmesan cheese, parsley and some more pink pepper.