Fill a large pan with water, place over high heat and to bring to a boil – it takes about 10 minutes to come to a boil. Add a big pinch of kosher salt. The trick is to use a large pan rather than a pot to get the water to boil faster and the long fettuccine to be submerged into the water completely. Boil 8-10 minutes until al dente.
While the water comes to a boil, place the 1 tablespoon of pink peppercorns in a mortar and pestle. Grind down to a coarse grind and set aside.
Place another large pan over medium heat and once hot, add in the extra virgin olive oil and plant-based butter. Swirl the butter around with a whisk and once the butter is melted, lower the heat to medium-low and add in the all-purpose flour to make a roux. Whisk the butter, flour and oil together until incorporated, bubbling and golden in color – about 2 minutes.
Next, pour in the Oat Barista Blend while whisking to create a roux. Keep whisking until everything is incorporated, smooth and creamy about 2-3 minutes. Add in the garlic powder, red chili flakes, 1 teaspoon of the ground pink peppercorns, grated nutmeg, and kosher salt and whisk until smooth and incorporated.
Once the fettuccine is boiled to al dente, using tongs, add the pasta to the sauce, along with at least 1/2 cup of the pasta cooking water and mix. Consistency should be creamy, and sauce should be sticking to the fettuccine. If the consistency is clumping, add in more pasta cooking water. Let the pasta simmer in the sauce for 1-2 minutes. Divide the fettuccine among two serving dishes, garnish with remaining ground pink peppercorns and a pinch of flaky sea salt.
