Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the whole black peppercorns and toast for 1-2 minutes, until fragrant.
3. Remove the skillet from the heat and use a mortar and pestle or a spice grinder to crush the black peppercorns.
4. Add about 1/2 cup of pasta water to the skillet with the crushed black pepper and stir to combine.
5. Drain the spaghetti, reserving about 1 cup of the pasta water. Add the spaghetti to the skillet with the pepper and oil, tossing to combine.
6. Add about 1/2 cup of the reserved pasta water to the skillet and continue to toss the spaghetti until the liquid has been absorbed.
7. Turn off the heat and add the grated Paški sir cheese to the skillet. Toss the spaghetti until the cheese has melted and the pasta is coated in a creamy sauce.
8. If the sauce is too thick, add more of the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
9. Serve hot, garnished with a sprinkle of freshly ground black pepper and extra grated Paški sir cheese, if desired.