Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then reserve a cup of the cooking water.

Toast the pepper

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

Make the cheese cream

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

Combine and serve

• Transfer the drained spaghetti to the pan with the pepper and toss with a little pasta water.
• Off the heat, stir in the cheese cream until silky and glossy.
• Serve immediately with extra Pecorino and pepper.