Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until just shy of al dente.
• Reserve a cup of the starchy pasta water before draining.

Toast the pepper

• Toast the cracked black pepper in a dry pan over medium heat until fragrant.
• Add a splash of pasta water to stop the toasting.

Make the cheese cream

• Mix the grated Pecorino with a little pasta water in a bowl to form a smooth paste.

Combine and serve

• Toss the drained spaghetti in the pan with the pepper.
• Off the heat, stir in the cheese cream, loosening with pasta water until glossy.
• Serve immediately with extra Pecorino and pepper.