1). Put on a pot of water, but do not put too much inside, as less water means more starch that is vital for this recipe.
2). Add salt and add the spaghetti once it starts boiling.
3). Take the Peppercorns and crush them with something heavy, cracking them.
4). Put the crushed Peppercorns in a pot, no oil at all, just to toast them and release their flavour; add a ladle of the Spaghetti cooking water.
5). Take the spaghetti out of the water 2 minutes before they are ready (keep the cooking water) and add them to the pan with the peppercorns and water, adding more water from the pot to finish them cooking.
7). Add a ladle of cooking water to the grated Pecorino and make a paste…take the pasta off the heat and add in the spaghetti the Pecorino cream (just water and Pecorino cheese!!) until ready.
