Boil the pasta

• Bring salted water to a boil in a stockpot.
• Cook the spaghetti until al dente.

Toast the pepper

• Toast the cracked black pepper in a dry frying pan until fragrant.
• Add a ladle of pasta water and let it simmer.

Make the cheese cream

• Mix the grated Pecorino with a little lukewarm pasta water in a bowl until smooth and creamy.

Combine and serve

• Drain the pasta and toss it in the pan with the pepper.
• Off the heat, stir in the Pecorino cream until glossy.
• Serve immediately with extra pepper.