Pulse capers, olives, figs, pine nuts, ground mustard, nutmeg, salt and black pepper in a food chopper or processor to a chunky consistency. Add olive oil; pulse to combine. Olive mixture should be slightly chunky.
Cook pasta according to package directions. Drain the water and return pasta to the pot. Thoroughly mix in olive mixture; toss with half the Pecorino Romano cheese. Plate and garnish with the remaining cheese.