Grate the Pecorino Romano cheese into a bowl.

Grind the black peppercorns and toast them in a skillet.

Bring a pot of water to a boil.

Once the pepper is toasted, add some of the boiling water from the pot to the skillet.

Add coarse salt to the water in the pot.

When the water boils, add the pasta.

Take about half a ladle of the pasta cooking water and add it to the grated Pecorino, stirring until you get a smooth, thick paste.

Drain the pasta and toss it in the skillet with the pepper water.

When the water in the skillet has reduced, let it cool for a minute, then add the Pecorino cream, stirring until the pasta is fully coated with the cheese sauce.