Bring four cups of water and one teaspoon of fine salt to a rolling boil in a stockpot. Drop in the spaghetti and cook for eight minutes, two minutes less than package directions.
Place the crushed black peppercorns into a dry wide skillet over medium heat without oil. Toast for two minutes while shaking the pan until fragrant.
Ladle one cup of hot bubbling pasta cooking water directly into the toasted pepper skillet. Simmer gently for two minutes to infuse the pepper oils.
Transfer the hot spaghetti straight into the skillet using tongs. Toss for one minute over low heat so the noodles absorb the peppery water.
Remove the skillet completely from the hot burner. Add the finely grated Pecorino Romano cheese and toss vigorously with tongs for thirty seconds until silky and smooth.
