Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.

Prep the ingredients – Grate the Pecorino Romano and grind the black pepper.

Toast the pepper – Heat the black pepper in a large pan for 1-2 minutes, then turn off the heat.

Add the cheese – Place grated Pecorino in the pan with the pepper.

Cook the pasta – Boil spaghetti for 1-2 minutes less than “al dente.”

Create the sauce – Just before draining the pasta, reserve a scoop of hot starchy water and mix it into the cheese and pepper with a wooden spoon.

Combine everything – Quickly transfer the pasta to the pan, using tongs or a big fork, turn the heat to high, and toss vigorously until a creamy sauce forms and you see the first bubbles form.

Serve immediately – Top with extra Pecorino and black pepper to taste.