Boil the pasta

• Bring salted water to a boil in a stockpot.
• Cook the spaghetti until al dente.

Toast the pepper

• Crack the peppercorns coarsely.
• Toast them in a dry frying pan until fragrant.

Make the cream

• Grate the Pecorino Romano finely.
• Whisk the cheese with a little hot pasta water in a bowl until smooth and creamy.

Toss and serve

• Drain the spaghetti, reserving some pasta water.
• Toss the pasta in the pan with the pepper.
• Off the heat, stir in the cheese cream until glossy, loosening with pasta water if needed.
• Serve immediately with extra pepper and Pecorino.