Preparation Steps

• Bring a large pot of salted water to a rolling boil.
• Add the spaghetti to the boiling water and cook according to package directions until al dente.
• While the pasta is cooking, toast the freshly ground black pepper in a dry skillet over medium heat for about 1-2 minutes, until fragrant. Be careful not to burn it.
• In a large bowl, combine the grated Pecorino Romano cheese and the toasted black pepper. Add about 0.5 cup of the hot pasta water to the cheese mixture and whisk vigorously until a smooth, creamy paste forms. You may need to add a little more pasta water to achieve the desired consistency.
• Once the pasta is al dente, reserve about 1 cup of the pasta water before draining. Drain the pasta well.
• Add the drained pasta directly to the bowl with the cheese and pepper mixture. Toss quickly and continuously, adding more reserved pasta water a tablespoon at a time, until the pasta is well coated and the sauce is creamy and emulsified. Work quickly to prevent the cheese from clumping.
• Serve immediately, with an extra sprinkle of Pecorino Romano cheese and black pepper, if desired.