Step 1

Toast the peppercorns over low to medium heat in a medium size sauté pan for about 2 minutes or until it becomes very aromatic.

Step 2

Set aside to cool slightly before grinding it down using a spice grinder or a mortar and pestle and the size of it varies from small grind to coarse grind. Set aside.

Step 3

Divide the cheese into 3 piles. A large pile, a medium size pile, and a small size pile. The sizes of each do not need to be perfect.

Step 4

Add the large pile of cheese to a medium frying pan along with a ¼ teaspoon of ground pepper, a ½ cup, or 4 ounces, of hot pasta water and mix using a rubber spatula or spoon until it is combined and emulsified. Set aside.

Step 5

Boil the pasta according to its package and then add it in potions to the pan with the cheese sauce so to not overload it with too much pasta water.

Step 6

Mix using the spatula until combined and then add the medium size pile of cheese along with ½ cup more, or 4 ounces, of pasta water, salt, and continue to mix until thick and creamy.

Step 7

Add to a plate and serve by garnishing with the last small size pile of pecorino Romano cheese and additional ground pepper.