Ingredients:

  • 8 ounces (225g) spaghetti
  • 1 cup (100g) finely grated Pecorino Romano cheese, plus extra for serving
  • 2 tablespoons freshly cracked black pepper, plus extra for serving
  • 2 tablespoons unsalted butter (optional)
  • Salt, to taste

Instructions:

  1. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions, until just al dente. Reserve 1 cup (240ml) of the pasta water before draining.
  2. While the pasta is cooking, toast the black pepper in a large skillet over medium heat for 1-2 minutes, or until fragrant.
  3. Melt the butter in the skillet with the toasted pepper (optional). If skipping, just add a ladle of pasta water to the pan with the pepper.
  4. Gradually add the reserved pasta water to the skillet with the pepper and butter (or just pepper if skipping butter), stirring constantly to create a starchy, peppery broth.
  5. Remove the skillet from the heat. Gradually add the Pecorino Romano cheese to the skillet, a little at a time, stirring vigorously until it melts and forms a smooth, creamy sauce. If the sauce is too thick, add a little more pasta water, a tablespoon at a time, until you reach the desired consistency.
  6. Immediately add the drained pasta to the skillet with the sauce. Toss quickly and thoroughly to coat the pasta evenly. Serve immediately, garnished with extra Pecorino Romano cheese and freshly cracked black pepper.