Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.

Meanwhile, crush the black peppercorns and toast them in a dry pan over medium heat for about 1 minute, until fragrant.

Add a ladle of pasta water to the pan with the pepper and allow it to simmer briefly.

When the pasta is ready, transfer it directly to the pan with the pepper and pasta water.

In a separate bowl, combine the finely grated Pecorino Romano with a small amount of warm pasta water to form a thick paste.

Remove the pan from the heat.

Slowly add the Pecorino mixture to the pasta while tossing vigorously so the cheese emulsifies with the pasta water to create a creamy sauce.

Add more pasta water if needed to achieve the desired silky consistency.

Serve immediately with extra Pecorino Romano and freshly cracked black pepper.