Ingredients

• 400g spaghetti
• 200g Pecorino Romano cheese, grated
• 2 tbsp black pepper, freshly ground
• Salt for pasta water
• Reserved pasta water

Instructions

1. Cook pasta in salted water until al dente
2. Toast black pepper in a large pan
3. Reserve 2 cups pasta water before draining
4. Add pasta to the pan with pepper
5. Remove from heat and add cheese gradually
6. Toss vigorously, adding pasta water to create creamy sauce
7. Serve immediately with extra pepper