Finely grate Pecorino Romano, finely grated. Set it aside.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 2 cups of the cooking liquid and drain the pasta.
To make the cheese paste, add 1 cup of the warm (not boiling) pasta water to a bowl along with the grated Pecorino Romano, whisking until smooth. Keep whisking and add water little by little until it becomes a creamy sauce.
Add cracked black peppercorns into a dry skillet and toast over medium heat until fragrant.
Add a splash of pasta water to the skillet, followed by the drained al dente pasta. Toss vigorously so every strand gets coated.
Off the heat, pour in the cheese paste and toss until glossy and the sauce clings to every strand.
Plate it right away and finish with a little extra cracked pepper and grated Pecorino as garnish.
