Bring a large pot of salted water to a boil and cook the pasta until al dente, approximately 11 minutes. Reserve some of the starchy pasta water before draining.

While the pasta is cooking, crush whole black peppercorns and toast them gently in a dry pan to release their aroma and flavour. Once toasted, add a small amount of the reserved pasta water to the pan to begin building the base of the sauce.

In a separate bowl, combine the finely grated Pecorino Romano cheese with a ladle of hot pasta water, stirring vigorously to create a smooth, creamy emulsion.

Add the drained pasta to the pan with the pepper and pasta water. Toss the pasta thoroughly, allowing the starch from the water to combine with the toasted pepper.

Pour the cheese mixture over the pasta, turning off the heat to avoid curdling. Stir continuously until the cheese fully melts and coats the pasta in a silky, glossy sauce.

If the mixture appears too thick or dry, gradually add more reserved pasta water until the desired consistency is reached.

Adjust the pepper to taste, ensuring the dish maintains its characteristic sharp and fragrant profile.

Serve immediately, garnished with additional Pecorino Romano if desired.