Crush the peppercorns using a heavy bottom saucepan or a knife or just grind it in a pepper mill.

On a low heat roast the crushed peppercorns in a dry frying pan and once the pepper starts to get aromatic then add in the olive oil and continue to heat.

Once the peppercorns start to sizzle in the oil add in the butter. When the butter melts add in some of the stock and mix everything well and it should emulsify and start to form a sauce.

Finally add in the cheese followed by the noodles once it's well incorporated into the sauce.

Cook down till the sauce is as thick as you like it and it coats the meat noodles.

Serve with fresh grated parmesan on top and more black epper.