Coarsely crush the black peppercorns. Meanwhile, cook the pasta in plenty of boiling salted water.

Place the Pecorino Romano in a bowl and gradually mix in a few tablespoons of the hot pasta cooking water, stirring until you get a creamy sauce.

Drain the pasta al dente, leaving it a bit wet so it stays moist. Transfer it to the bowl, add the crushed pepper, and mix well. Divide onto plates, drizzle generously with olive oil, and garnish with mint leaves.