Boil salted water in a large pot. Add spaghetti and cook until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining.

While pasta cooks, grate the Pecorino Romano cheese and set aside.

In a large pan over medium heat, toast black pepper for about 1 minute until fragrant.

Combine drained pasta with the toasted pepper in the pan. Gradually add cheese while tossing to create a creamy sauce.

If the sauce is too thick, add reserved pasta water slowly until you reach desired consistency.

Serve immediately with extra cheese and pepper as desired.