Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.
While pasta is cooking, ground the pepper corns until you have the desired amount of pepper.
About 3 minutes before the time is up (2 minutes less then directed) add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, then add about half a ladle of pasta water (you need the starchy pasta water to helps to prevent lumps). Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain.
Then in a small bowl add the pecorino (and a little parmesan) and combine, add half a ladle (or a little more if needed) of pasta water and stir to make a creamy sauce.
By this time your pasta is ready (a little less than al dente). Turn the heat back on the pepper, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine. When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese. Enjoy!
3 cups cooked spaghetti is approximately 6 ounces (300 grams) dry.