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Cook the spaghetti in a large pot of salted boiling water until al dente.
While the pasta is cooking, finely grate the Pecorino Romano cheese.
In a large skillet, toast the freshly ground black peppercorns over medium heat until fragrant.
Once the spaghetti is cooked, reserve some pasta water and drain the rest.
Add the hot spaghetti to the skillet with the toasted pepper and toss to combine.
Remove the skillet from heat and gradually mix in the grated Pecorino Romano cheese, adding reserved pasta water as needed to create a creamy sauce.
Serve immediately, garnished with extra cheese and pepper if desired.