Bring a large pot of Water to a rolling boil and season generously with Salt.
Add the Spaghetti and cook until just shy of al dente according to package directions, then scoop out and reserve about 1 to 1 1/2 cups of the starchy cooking water before draining the pasta.
While the pasta cooks, toast a generous amount of freshly cracked Black pepper in a wide, warm skillet for 30–60 seconds until aromatic to deepen its flavor.
Add a few ladlefuls of the reserved pasta water to the skillet to create a peppery broth, then immediately add the drained spaghetti and toss to coat and finish cooking.
Remove the skillet from the heat and gradually sprinkle in finely grated Pecorino Romano, tossing vigorously (or mixing with tongs) so the cheese emulsifies with the starchy water into a creamy sauce; add more reserved water a little at a time if the sauce is too thick.
Taste and adjust with a little more salt or pepper if needed, divide among plates, and serve immediately with extra cheese and cracked pepper on top.
