Boil salted water in a large pot. Add spaghetti and cook until al dente, about 8-10 minutes.

Reserve 1 cup of pasta cooking water before draining.

In a large skillet over medium heat, toast freshly cracked black pepper for 1 minute until fragrant.

Add drained spaghetti to the skillet with the toasted pepper. Remove from heat and gradually add grated Pecorino Romano while tossing quickly until creamy.

If needed, add reserved pasta water gradually until achieving desired creaminess.

Serve immediately, garnished with extra Pecorino Romano and more cracked pepper.