Cook the pasta in plenty of boiling water with a tablespoon of salt and a drizzle of olive oil. For the sauce, crush the garlic with the peppercorns.
Add the thyme, pepper and garlic mixture, and cook for a couple of minutes over medium heat. Add the cheeses while gradually incorporating the wine and cream, stirring continuously. Blend the cheese mixture until smooth and set aside.
Once the pasta is ready, reheat the sauce over very low heat. Drain the pasta and add it to the hot sauce. Serve.
