Grate the pecorino very finely, with a fine grater such as a microplane, into a large bowl. Crush the peppercorns in a mortar or with the bottom of a saucepan: they should stay in small pieces, not powder.

Bring a pot with only 2 litres of water to the boil and salt it lightly with the coarse salt: pecorino is already very salty. Cook the pasta 2 minutes less than the time on the packet.

Meanwhile, toast the crushed pepper in a large dry frying pan over medium heat for 1 to 2 minutes, until fragrant. Pour 1 ladle of pasta water into the pan and let it simmer.

Take 4 tablespoons of warm (not boiling) pasta water and add them to the grated pecorino. Mix briskly with a fork until you get a thick, smooth cream.

Drain the pasta, keeping a large bowl of the cooking water. Put the pasta into the pepper pan and finish cooking for 2 minutes, stirring and adding a little pasta water if needed.

Turn off the heat and wait 30 seconds. Add the pecorino cream and toss vigorously with tongs, adding pasta water one spoonful at a time, until the sauce is creamy and coats the pasta.

Serve immediately on warm plates, with a little grated pecorino and a grind of pepper on top.