1 Bring a large pot of salted water to a rolling boil.

2 Cook spaghetti until just before al dente according to package instructions.

3 Reserve 1 cup of pasta cooking water, then drain the pasta.

4 Toast freshly ground black pepper in a cold pan over medium heat until fragrant.

5 Add a ladle of hot pasta water to the pan, then remove from heat and stir in grated Pecorino to form a creamy emulsion.

6 Return pasta to the pan and toss vigorously, adding more pasta water a little at a time until the sauce coats the strands.

7 Adjust seasoning, plate, and finish with extra Pecorino and a crack of black pepper.

8 Serve immediately.