Bring a large pot of salted water to a boil and cook the spaghetti until al dente, reserving 1 cup of pasta cooking water before draining.

Heat olive oil in a large pan over medium heat. Add black pepper and toast lightly for 1 minute.

Lower the heat, add the drained spaghetti to the pan, and toss to coat in the pepper-infused oil.

Gradually add the grated Pecorino Romano cheese, tossing the pasta while adding a little reserved pasta water at a time to create a creamy sauce.

Adjust the sauce consistency as needed by adding more pasta water.

Season with additional black pepper if desired and serve immediately.