Start with the pepper, which must be strictly in grains. Collect the peppercorns in a mortar.
Pound the peppercorns with the pestle and mortar. Do it vigorously and with a rotational rather than vertical motion. The pepper will be ready when it is reduced to a coarse powder. I like to leave some big pieces, so they explode in my mouth as I eat them, but just some.
Transfer the crushed pepper to a big pan, which will contain all the pasta to finish cooking. Turn on the heat and let the pepper toast.
In the meantime, bring a pot of water to a boil, add some coarse salt and add the spaghetti.
After a couple of minutes of cooking the pasta, when the white foam, which is nothing more than starch, begins to emerge in the water, transfer a couple of spoons of boiling water from the pot into the pan pepper and let the pepper melt slightly.
So, now is time for the pecorino: combine the pecorino in a glass bowl and add a little water at a time until you get a sort of consistent paste. We used 100% pecorino romano; those who do not like the too-strong flavor of pecorino will be able to break it up with ground Parmesan.
What’s important here is that the Parmesan is also aged enough because it will tend to make the ball and spin when you go to stir the dish if it is too fresh.
Two minutes before the end of cooking, drain the spaghetti and transfer them to the pan with the pepper and finish cooking the spaghetti by adding, if necessary, another ladle of boiling water.
When the spaghetti is cooked al dente, remove the pan from the heat and cool for just about ten seconds. At this point, add the pecorino mixture and whisk, skipping the spaghetti and stirring them quickly. You will see that magically; a nice cream will form that will wrap your spaghetti evenly.
At this point, you just have to serve the cheese and pepper on the plates, still hot and creamy, as well as a nice load of pepper.