Pecorino Romano Pasta

Boil spaghetti in salted water until al dente.

Finely grate the Pecorino Romano cheese and set aside.

Add a little olive oil to a pan, and lightly toast black pepper over low heat to bring out its aroma.

Add the cooked pasta and a bit of pasta water to the pan and mix well.

Add the grated cheese and quickly stir until the sauce becomes creamy.

Serve on a plate and sprinkle extra cheese and pepper on top.