Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

While the spaghetti is cooking, grate the Pecorino Romano cheese and set it aside.

In a small bowl, mix together the grated cheese and black pepper.

When the spaghetti is done cooking, reserve 1 cup of the pasta cooking water and drain the rest.

Add the reserved pasta water to a large skillet and bring it to a simmer over medium heat.

Add the cooked spaghetti to the skillet and toss it in the pasta water for 1-2 minutes, until the water has been absorbed and the pasta is coated in a starchy sauce.

Add the cheese and pepper mixture to the skillet and toss it with the spaghetti until the cheese has melted and a creamy sauce has formed.

If the sauce is too thick, add a bit more of the reserved pasta water to the skillet.

Season the pasta with salt to taste.

Serve the Cacio e Pepe hot, garnished with extra black pepper and grated Pecorino Romano cheese.