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Bring a pot of water to a boil, season with salt, and cook pasta 1 minute less than the packet instructions. Drain. Reserve ½ cup of pasta water.
Place the black and green peppercorns into a mortar and pestle and smash until coarse. Set aside.
Add the butter and shallot in a pan over medium-high heat and sauté for 3-4 minutes. Add the garlic and cook for 1 minute. Add the brandy or cognac. Reduce by half and deglaze the pan. Add the beef stock and reduce by half. Add the cream, black, and green peppercorns, and bring to a simmer. Reduce the heat to low and cook for 3-4 minutes or until thick and coats the back of a spoon.
Add in the cooked pasta and mix well together. Adjust consistency with reserved pasta water and check seasoning.
Serve in bowls and top with grated Parmesan cheese and parsley. Dig in.