Using a large pot, cook the pasta in salted water until al dente. Reserve 1 cup of the water used to cook the pasta.

Meanwhile, place the peppercorns in a small resealable bag and crush with a flat object like a mallet or rolling pin.

Using a large skillet, add the olive oil and place over medium heat. Once hot, add crushed peppercorns and cook for 2-3 minutes.

Transfer cooked pasta into the skillet along with 2-3 Tbsp of pasta water; toss until well combined.

Combine the cheeses together in a small bowl. Add the cheeses to the skillet with the pasta ½ cup at a time, tossing after each addition until fully melted. (Tip: Continue adding 1-2 Tbsp of pasta water with each addition of cheese, as needed to create a creamy sauce. The sauce should be creamy enough to stick to the pasta without being too watery.)

Divide the pasta onto plates and {optional} garnish with additional pepper and Pecorino Romano cheese before serving.