1) Bring a large pot of salted water to the boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
2) Whilst the pasta is cooking, heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
3) Drain the pasta reserving about 125ml of the pasta water. Transfer the spaghetti to a large serving bowl. Add the 110g of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, parsley, and basil. Toss well to combine all ingredients.
Garnish with the remaining pecorino, parsley, and basil.