Roman pecorino and black pepper pasta

Steps

1. 1

   Bring a large pot of water to a boil, salt it, and cook the spaghetti until very al dente. Reserve 300 ml of the pasta water.

2. 2

   Meanwhile, toast the black pepper in a large dry skillet for 30 seconds, just until fragrant.

3. 3

   Drain the pasta and add it to the skillet with a splash of pasta water. Off the heat, add the Pecorino a little at a time, tossing vigorously and adding more water as needed to form a smooth, glossy sauce.

4. 4

   Serve immediately with extra Pecorino and a few more twists of black pepper.