Spaghetti Cacao e Pepe

Tried this recipe from the financial times. I halved the recipe and followed the instructions. The result was too strong of pepper (and I am a black pepper fan!) and very subtle in taste..well about tasteless..although I used the Romano requested. I like the concept. can someone help me twik the recipe?
Spaghetti Cacao e Pepe
(Financial times)
Serves 4
Need good pasta and good pecorino Romano cheese.
Ingredients:
1 TBS black peppercorns
100 grams pecorino Romano
300 grams spaghetti

Method:
With a mortar and pestle pound pepper corns to a “mignonette”, crushed but not fine.
Grate cheese with a fine tooth grater.
Bring large pot of salted water to a boil. Add spaghetti, stir with tongs and bring back to boil for 5 minutes.
Lift spaghetti and place into a large wok or saucepan. Add a ladle of cooking water and continue to cook spaghetti. Keep stirring with tongs. After a minute add a handful of the cheese, a spoonful of the black pepper, and more water. The idea is to produce a creamy emulsion around each strand of spaghetti. Continue for 2-3 minutes, adding alternately cheese, pepper and water until the cheese and pepper are used up and the spaghetti is al dente.`

My buddy Gio is a chef and has the following recipe which I tried and loved:

Spaghetti Cacio e Pepe

The beauty of this dish lies in its Roman origins and it’s simplicity.

Pasta cacio e pepe (“cheese and pepper”) is made with Pecorino Romano and lots of freshly ground black pepper.

1 – pound spaghetti
1 cup freshly grated Pecorino Romano cheese
1/2 cup Parmigiano Reggiano
2 tablespoons coarsely ground black pepper
2 tablespoons extra-virgin olive oil
Salt

1. In a large pot of boiling salted water, cook the pasta until al dente.
2. While the pasta is cooking, lightly toast the pepper in the olive oil, then turn the heat off and let it sit until the pasta is ready.
3. When the pasta is done, turn on the heat to oil, add the pasta to that pan along with some of the pasta water. Toss, add the cheese, continue tossing, add more pasta water, season with salt; toss again and serve.

cacio-e-pepe-close.jpg

Thank you Jacques.

[Jenise]

I love this dish. Would one of you please make me a bowl? It's time for breakfast, and I'm hungry.