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Bring water to a boil in a pot. Finely grate the pecorino. Crush the peppercorns with a mortar and pestle to a fine consistency.
Add the spaghetti to the boiling water and cook for half the time indicated on the package. You will finish cooking them in the pan.
While the pasta is cooking, heat a skillet over medium heat. Add 4 teaspoons of pepper and toast, for no more than a minute. Once the pepper is toasted, add a a scant ladle of pasta water to the pan.
Add the pasta to the pan and let the pasta finish cooking in the pan over medium heat. Toss the pasta and add its cooking water as needed.
While the pasta is cooking in the pan, add a small amount of pasta water to the grated pecorino. Stir in the pasta water and continue mixing until the mixture forms a paste.
When the pasta is al dente, remove it from the heat. Wait few seconds and then add the pecorino mixture to the pan and stir quickly.
A nice creamy sauce should form between the pecorino and the starchy liquid. Transfer the pasta to individual plates and spoon the sauce on top. Add the remaining 2 tsp of black pepper and dig in!