Spaghetti cacio e pepe at home

For person:
80gr spaghetti

50gr pecorino

Salt

2gr mix of peppers (black pepper, white pepper, pink pepper, red pepper, Jamaica pepper, cayena pepper, Sichuan pepper) soft toasted on a pan.

3 parts of the pasta boiled water:
-2 parts for the pepper mix, heat until evaporated.
-1 part for make pecorino cream, never gets the pecorino higher than 60•C / 140•F.

Pecorino and water ratio 2 pecorino : 1 water

by dgallon