Directions :

1. Bring a large pot of water and 1 tablespoon of salt to a boil. Add spaghetti and cook until 2 to 3 minutes before indicated al dente time, about 8 minutes.
2. While the pasta is cooking, in a large skillet over medium to medium-high heat, add ¼ teaspoon fresh coarsely ground black pepper. Cook until pepper is fragrant and begins to toast, about 30 seconds to 1 minute.
3. Add a ladle of pasta water (about 4 to 6 ounces) to the skillet with the pepper. Reduce heat and simmer.
4. Using tongs, transfer pasta from the pot to the skillet, reserving pasta water. Toss with pepper mixture until pasta is al dente, about 2 to 3 minutes, adding more pasta water if pan becomes dry.
5. In a small bowl, combine Pecorino with enough pasta water to form a thick paste. Add Pecorino paste to pasta and use tongs to combine.
6. Continue to toss pasta until sauce is creamy and thick, adding more pasta water if needed. Serve with additional grated Pecorino cheese and pepper.