Spaghetti Cacio e Pepe

1 Lb spaghetti
¼ cup of crushed black peppercorns or
more to your liking.
A wedge (about ¾ of a pound) of pecorino Sardo or pecorino Romano
cheese, grated.

Cook spaghetti al dente in salted water
Warm a pasta bowl and ladle some pasta cooking
water into the bottom of the bowl.
Add the pasta and toss with the peppercorns
and liberally with the cheese.
Season with salt if desired and toss it all together
and serve.