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In a 12-inch skillet over medium, toast the peppercorns, shaking the pan often, until fragrant, 2 to 3 minutes. Transfer to a spice grinder and let cool, then pulse until coarsely ground, 8 to 10 pulses.
In a small bowl, toss together both cheeses.
To the same skillet, add the spaghetti, placing the noodles parallel to each other in the center of the pan, then add 2 tablespoons of the cheese mixture and ½ teaspoon each salt and the pepper. Add 4½ cups water. Bring to a boil over medium-high and cook, uncovered and frequently moving the pasta about with tongs but keeping it submerged as much as possible, until just shy of al dente.
With the pan still on medium-high, add about half of the remaining cheese mixture and toss until fully melted. Add the remaining cheese mixture in 2 more additions, tossing until melted after each.
Off heat, toss in 1 teaspoon of the remaining pepper, then let stand for 1 to 2 minutes; during this time, the sauce will 'tighten' a bit more. Toss again. Taste and season with additional salt, if needed.