In a large pot, bring salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
While the pasta cooks, finely grate Pecorino Romano cheese and place it in a large mixing bowl. Add a generous amount of freshly ground black pepper to taste.
Once the spaghetti is cooked and drained, add it directly to the mixing bowl with the cheese and pepper.
Pour in a little reserved pasta water, starting with about 1/4 cup. Toss the pasta vigorously, adding more pasta water as necessary until the cheese melts and forms a creamy sauce that coats the spaghetti evenly.
Taste and adjust with more salt and pepper if needed.
Plate the Pasta Cacio e Pepe and finish with an extra sprinkle of cheese and black pepper on top for good measure. Enjoy your delicious creation!
