Step 1

Use high-quality Sichuan peppercorns in this recipe, and pick through them to remove any debris. We call for a mortar and pestle to grind the Sichuan peppercorns, but you can also use a spice grinder. You can use vegetable broth instead of chicken broth. Serve with extra lemon juice if you like a very punchy sauce.

Step 2

Bring 4 quarts water to boil in large pot.

Step 3

Heat dry medium saucepan over medium heat for 1 minute. Add 4 teaspoons red Sichuan peppercorns and toast until fragrant, about 1 minute, stirring frequently.

Step 4

Transfer to mortar and pestle and let cool to room temperature, then grind until coarsely ground; set aside.

Step 5

Once water is boiling, add 1 pound spaghetti and 1 tablespoon table salt and cook, stirring often, until al dente.

Step 6

Reserve 1 cup cooking water , then drain pasta and return it to pot.

Step 7

Cook 3 tablespoons extra-virgin olive oil , 2 minced garlic cloves , and half of reserved ground Sichuan peppercorns over medium heat in now-empty saucepan until fragrant, about 1 minute.

Step 8

Stir in 1 cup chicken broth and bring to boil. Reduce heat to medium-low and simmer until reduced by half, 4 to 5 minutes.

Step 9

Whisk in 1 cup crème fraîche , 3 tablespoons white miso , 2 teaspoons grated lemon zest plus 2 tablespoons juice , and 1 teaspoon ground black pepper . Increase heat to medium-high and return to brief simmer. Season with salt and pepper to taste.

Step 10

Add sauce and ½ cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed.

Step 11

Stir in remaining ground Sichuan peppercorns, then season with salt and pepper to taste.

Step 12

Sprinkle with 2 tablespoons chopped fresh parsley and serve immediately with Parmesan, if using.