Start by placing a small saucepan on high heat. When hot add the peppercorns and toast for couple of minutes until fragrant. Remove from the pan and use a mortar and pestle to coarsely crush. Keep aside.

In a medium pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 minute. Remove from the water, drain and keep aside.

5 minutes before the pasta being cooked get a cup from the cooking water and allow to cool a bit (I add 1 ice cube).

Take a large glass bowl and add 120 gr of the Pecorino cheese along with most of the crushed peppercorns. Gradually add the reserved pasta water while whisking in order to create a creamy sauce. Use as much of the water as needed. Add the pasta and toss vigorously and quickly to cover each of the pasta with the sauce. If needed add more of the pasta water.

Serve in individual plates and sprinkle with the extra Pecorino cheese and crushed peppercorns.