Warm a saute pan over medium heat, and heat the cracked peppercorns until they become fragrant. Remove from heat and set the pan aside.
Bring Water to Boil. Do not fully cook pasta, you want it Al Dente.
As you strain your pasta, make sure to reserve ⅔ of a cup of the pasta water.
Place your saute pan with the peppercorns over low heat, and add your al dente pasta and the 2 Tbsp of butter.
When the butter has melted add the ½ cup of shredded cheese, and ½ cup of the pasta water. Mix together to make a creamy sauce.
You should see steam rising from the pan, this is good. Our al dente noodles are cooking and the cheese sauce is thickening. If you move your spatula through the cheese sauce, note how long it takes to come back together. As the sauce thickens, it will take longer to come back together.
Once your sauce is reduced, pour your noodles on to a plate and add pepper to taste.
If your sauce gets too thick add a little more pasta water. If it is too thin, grate a little more cheese on (I love this option). This just means you have some leeway. Also, the sauce will thicken as the cheese cools.