Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.

While the pasta cooks, combine the freshly grated Pecorino Romano cheese and cracked black pepper in a mixing bowl.

Before draining the spaghetti, reserve about 1 cup of the starchy pasta water.

Drain the spaghetti and return it to the pot over low heat. Gradually add the cheese and pepper mixture along with some reserved pasta water, stirring continuously until creamy.

Toss to ensure each strand of spaghetti is coated with the sauce. Serve hot with more Pecorino Romano and black pepper on top.