400 grams of spaghetti, 200 grams of pecorino, 2 tablespoons of peppercorns, salt coarse enough
First, roughly crush the pepper with a mortar. Pour it into a pan and heat it on the fire. When the water for the pasta boils, add salt: the quantity of salt must be about half of that usually used, since the flavor of the dish will be given by the cheese. Pour the spaghetti into the pan. With a ladle, pre-cook a little of the cooking water and pour it into the pan where the pepper is being heated. The starch in the pasta contained in the cooking water will add creaminess to the seasoning. Leave the pan on high heat so that excess water evaporates. Now it's time to prepare the cheese. In a bowl, pour the pecorino and, with the help of a ladle, add a little cooking water (less than a ladle). Mix until a sort of paste is obtained. When the pasta is al dente, transfer it from the pot to the pan with the pepper and the cooking water. Mix. Add a dash of cooking water. Remove the pan from the heat and continue to mix the dough for about 30 seconds, so as to let it cool slightly. Always off the heat, add the cheese. Stir. Put the pan back on the heat to finish the creaming. Proceed to the sauce adding a sprinkling of pepper directly on the plate.