Here is a Cacio Pepe Pasta recipe that you can throw together for 4 people.
454 g of spaghetti
1 Tbsp cornstarch
115 g of finely grated Pecorino Romano
Roast the peppercorns over medium heat in a skillet until fragrant - around 3 minutes. Then crush them in a mortar & pestle until coarsely ground - you can also put them on a cutting board and cover them with a tea towel and crush with a pan, hammer, whatever you have on hand.
Cook your pasta in salted water until done al dente - remove 1/2 cup of the pasta water and put aside. Drain your pasta. Whisk the cornstarch into the reserve water.
In a skillet add 1 1/2 cups of water and bring to a boil. Add the cornstarch mixture and then add the grated cheese. Cook and whisk until the sauce thickens - 3/4 minutes.
Take it off the heat and add the cooked pasta and 3/4 of the crushed peppercorns blending everything together and salting to taste.
Serve and top with the remaining peppercorns.
* original recipe from rachel ray