4 teaspoons of black peppercorns
350g of De Cecco spaghetti
200g very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons)
1 tablespoon butter
Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or alternatively use freshly ground pepper corn
Cook spaghetti in a large pot with plenty of salted water until al dente.
Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before the spaghetti has finished cooking, drain bowl but do not dry.
Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. add the butter into the bowl , Sprinkle 3/4 cup cheese and 3 tablespoons cooking water and the pepper corn evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
Divide pasta among 4 plates, Serve immediately with additional cheese on the side.