Step 1

Cook your pasta in a pot of well salted water (this sauce only takes a few mins to bring together so judge the timing of cooking your pasta based on whether you are using fresh or dried).

Step 2

Melt the butter over medium heat and add the pepper, letting it sizzle together while stirring until the butter is lightly browned.

Step 3

Lower the heat and add the pasta water, whisking vigorously until well emulsified.

Step 4

Add the creme fraiche and again whisk until well combined. You just want a nice gentle bubble at this stage, not too hot at all.

Step 5

Add the parmesan in a few lots, whisking and letting it melt in between each addition.

Step 6

Add your pasta straight in and let it bubble away for a minute or two, adding more pasta water if you need to loosen the sauce.

Step 7

Season with salt and pepper if it needs it. I like a bit of extra pepper on top even though there's lots in the sauce.