Bring a large pot of water to a boil over medium-high heat.
Meanwhile, grind up the toasted peppercorns using a spice grinder or mortar and pestle. Set aside.
Once the water is boiling, add in a tablespoon of kosher salt and stir in the pasta.
Let cook, stirring occasionally, 1-2 minutes less than the package directions suggest. Drain, reserving ¾ cup of the pasta water.
Heat a large skillet over medium heat. Melt in the butter and add the freshly ground black pepper. Stir it until it becomes fragrant, about 30 seconds.
Add in the cooked pasta and toss, using tongs. Add in the grated Romano and some of the reserved cooking water, tossing and alternating until a creamy sauce is formed and both ingredients are all used up. Taste and add in a pinch of salt if necessary.
Serve immediately with freshly grated Parmigiano Reggiano and more black pepper to taste.