Prepare the Pasta Water: Bring a large pot of water to a boil. Season the water with salt until it’s as salty as the sea. The salt is crucial as it’s the only time you season the pasta itself.

Cook the Pasta: Add the pasta and cook until it’s just shy of al dente. Reserve 1 cup of the pasta cooking water before draining.

Toast the Peppercorns: While the pasta is cooking, if using whole peppercorns, toast them in a dry skillet over medium heat until fragrant, about 1 minute, and then crush them coarsely with a mortar and pestle or the bottom of a pan.

Create the Sauce: In a large bowl, mix the grated Pecorino Romano cheese with enough pasta water to make a creamy sauce. The cheese should melt smoothly when mixed with the water. Add the ground pepper to the sauce.

Create the Sauce: In a large bowl, mix the grated Pecorino Romano cheese with enough pasta water to make a creamy sauce. The cheese should melt smoothly when mixed with the water. Add the ground pepper to the sauce.

Serve: Once the pasta is well-coated with the sauce, serve immediately. Offer additional grated Pecorino and freshly ground black pepper on the side.