Fill a large pot with water and bring it to a boil over high heat.
Add a small handful of salt, then add the pasta to the boiling water.
Cook the pasta, stirring occasionally, until al dente—about 6 to 8 minutes.
Drain the pasta, reserving 2/3 cup of the pasta water.
In a pan over medium heat, toast some fresh black pepper till it is toasty.
Scoop 1 cup of pasta water and let it simmer.
In a bowl, mix in the pecorino Romano with some pasta water till it forms a paste.
Add in the pasta in the pan with the black pepper. Mix and take off the heat,
Add in the cheese paste and some pasta water and stir till all combined.
Top with some extra black pepper and some cheese and enjoy!
