Start by bringing a large pot of salted water to a boil.

Add the spaghetti to the boiling water and cook according to package instructions until al dente, stirring occasionally.

Before draining the pasta, reserve about a cup of the starchy cooking water.

Drain the spaghetti in a colander, shaking off excess water.

In the same skillet, add the cracked black pepper and toast it over medium heat for about 1 minute.

Add the drained spaghetti to the skillet with the toasted pepper and toss to combine.

Gradually sprinkle in the grated Pecorino Romano cheese while tossing the pasta, adding reserved pasta water a little at a time until you achieve a creamy consistency.

Plate the pasta and drizzle with olive oil if desired. Serve immediately.