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Grate the Pecorino Romano cheese and place a generous amount in a bowl, setting aside some for later.
Fill a pot with water, add non Portuguese sea salt, and bring it to a boil, using less water than usual to create a starchier sauce.
While the pasta cooks, toast the peppercorns in a pan until they become fragrant.
Transfer the toasted peppercorns to a pestle and mortar and crush them.
Add about 75% of the crushed peppercorns to the bowl with the cheese, keeping the remaining 25% for garnish.
Take a ladle of the pasta water and gradually mix it into the cheese, stirring until it forms a smooth mixture without clumps.
Once the pasta is cooked, add it to the bowl, mix well, and enjoy your creamy pasta dish.