• In a large, wide frying pan, toast/saute' the black peppercorns in either the butter or some pasta water, until fragrant, about 3 - 4 minutes.
• When cooled, remove the peppercorns and place them in either a spice grinder or crush them until coarse (not finely ground) in a mortar and pestle. Put 1-½ teaspoons of the coarse black pepper into a large mixing bowl.  Also, set aside a small bit of black pepper to use as a garnish upon serving.
• In a food process, process the Pecorino Romano cheese for 2 minutes until finely ground.
• With the cheese still in the food processor, keep the processor on (running) and SLOWLY add ¼ cup of hot water and process until the cheese reaches a consistency of yogurt/sour cream.  If it is not pourable, then add another ¼ cup of hot water, 2 teaspoons at a time, while the processor is still on (running).  Scrape down the sides of the processor bowl and continue processing for 1 more minute, until the mixture is smooth.
• In a tall pot, bring 2 quarts of water to a boil. Add 1 - 2 tablespoons of salt to the water.  Add the pasta and cook until 'al dente' (firm, but not hard when you bite into it), about 6-7 minutes, rather than the amount of time indicated on the package instructions.
• When the pasta is almost cooked al dente, scoop out 1-½ cups of the pasta water and set it aside.
• Add 2 Tablespoons of this hot pasta water to the crushed black pepper in a large mixing bowl.
• When the pasta is finished cooking al dente, use tongs to quickly transfer the pasta to the bowl with pepper.  Do not discard any leftover past water at this point (you may need it).
• To this, now add 1/4 cup of your reserved pasta water and half of the Pecorino Romano cheese 'paste'.
• Vigorously toss all of this together with the tongs, stirring for 2 minutes.
• Add the remaining cheese 'paste' and continue to toss and stir until all of the cheese paste is melted and the pasta is coated with a glossy, lightly thick sauce, for 2 more minutes.  If needed, add more hot pasta water, stir, and toss again for another minute.  If the pasta is cooling while you do this, set the bowl over the pot of pasta water to gently rewarm the sauce with the residual heat of the water, stirring again for no longer than 30 - 40 seconds.  For simplicity, pour everything in the pan that you just used to toast the black peppercorns and turn the stove heat to a very low setting to reheat the pasta.
• If the 'sauce' begins to clump or gets too dry, add a little more of the pasta water as you are stirring.
• Serve immediately in warmed bowls, garnished with the reserved grated cheese and freshly cracked black peppers.
• Minced fresh Italian parsley and /or a sprig of fresh Italian parsley is a very pretty garnish too!

Buon Appetito!