2 tbsp peppercorns, crushed
⅓ cup organic extra virgin olive oil
250g pecorino romano cheese, finely grated
Add pasta to a pot of rapidly boiling salted water, and cook following packet instructions until al dente.
Toast crushed peppercorns in a hot pan over medium heat, for 30 seconds or until fragrant.
Add the extra virgin olive oil, and stir the peppercorns through. Add ½ cup of the pasta water to the oil and stir through. Transfer the pasta to the pan with a pinch of salt and the pecorino cheese. Gently stir to coat the pasta in the cheese and oil. Add a little more of the pasta water if the pasta is a little dry, you should have a silky sauce.