Get your spaghetti going.

On a cutting board, crush tablespoon of peppercorns in a zip top bag with a meat mallet.

Toast the peppercorns in a non stick pan over low heat.

Reserving 1-2 tablespoons, add Pecorino Romano to a medium mixing bowl.

When your pasta is done, drain it reserving about 4 cups of pasta cooking water.

Add one cup of cooking water to the bowl with the cheese and whisk until creamy.

Pour the cheese sauce over the spaghetti and mix.

Continue to add the pasta water until desired consistency. Add the crushed and toasted peppercorns.

Toss to combine.

Serve with reserved Pecorino Romano.