Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 8-10 minutes until al dente.

Reserve Pasta Water: Before draining, reserve 1 cup of pasta water. Drain the spaghetti, shaking off excess water.

Toast the Pepper: In a skillet, toast black pepper for 1-2 minutes over medium heat until fragrant.

Create the Sauce: Melt butter in the skillet with pepper, add reserved pasta water, and simmer until combined.

Combine with Pasta: Toss drained spaghetti with the pepper and sauce for about a minute.

Add the Cheese: Off heat, gradually sprinkle in Pecorino Romano while tossing to avoid clumping.

Adjust the Sauce: Add more reserved pasta water gradually if the sauce is too thick.

Serve Immediately: Plate the pasta, garnishing with extra cheese and black pepper, and serve right away.