Ingredients

• 12 oz spaghetti, tonnarelli, or bucatini
• 2 cups finely grated Pecorino Romano
• 2 teaspoons freshly cracked black pepper, plus more to finish
• Salt for the pasta water
• 1½ to 2 cups reserved pasta cooking water

Preparation

1. Bring a large pot of water to a boil. Salt it lightly, remembering that Pecorino Romano is naturally salty.
2. Add the pasta and cook until just shy of al dente.
3. While the pasta cooks, toast the freshly cracked black pepper in a large dry skillet over medium-low heat for about 30 to 60 seconds, just until fragrant.
4. Add about ¾ cup of hot pasta water to the skillet and allow the pepper to infuse the water.
5. Place the grated Pecorino Romano in a bowl. Gradually whisk in a small amount of warm—not boiling—pasta water until the cheese forms a smooth, thick cream.
6. Transfer the pasta directly into the skillet with the pepper water. Toss continuously over low heat.
7. Remove the skillet from the heat. Add the Pecorino mixture gradually, tossing vigorously and adding additional pasta water as needed.
8. Continue tossing until the pasta is coated in a smooth, glossy sauce that clings to every strand.
9. Serve immediately with additional Pecorino Romano and freshly cracked black pepper.