Cook your pasta in a pot of salted water according to the packet instructions. Do not use too much water for this as we want the water to be nice and starchy.

Crush the peppercorns in a pestle and mortar. If you don't have a pestle and mortar, you can also crush the peppercorns using the base of a heavy pot or pan.

Finely grate the Pecorino Romano and set aside

Half-way through the pasta cooking time, add the crushed pepper to a hot pan over medium-low heat. Roast the pepper for a couple of minutes to allow it to release all of its full flavour.

In a separate bowl, mix the grated Pecorino Romano with one ladle of pasta water into a smooth paste.

When the pasta is nearly done, add 2 ladles of pasta water into the pan with the pepper and let it combine for a minute.

Add the Spaghetti straight from its pot to the pepper stock (do not drain your pasta!) and start stirring immediately.

After about 1 minute, take the pan off the heat and add the Pecorino mixture and stir continuously until a smooth creamy sauce forms.

Serve immediately with a sprinkle of freshly grated Pecorino. Enjoy!