INGREDIENTS
•
Kosher salt and freshly ground black pepper
•
1 pound spaghetti
•
1 1/2 cups finely grated Pecorino-Romano, plus additional for serving
•
1 1/2 teaspoons whole black peppercorns, lightly toasted and ground
•
2 tablespoons heavy cream
•
3 tablespoons pumpkin puree