Bring a large pot of water to boil. Add kosher salt generously—the water should taste like seawater.

Meanwhile, finely grate the Pecorino Romano cheese using a microplane or the finest holes of a box grater. Freshly grind the black pepper.

Add pasta to the boiling water and cook according to package directions until just shy of al dente (about 1 minute less than package instructions).

Reserve 2 cups of pasta cooking water before draining the pasta.

In a large skillet or wide saucepan, toast the ground black pepper over medium heat for about 1 minute until fragrant.

Add 1 cup of the reserved pasta water to the skillet with the pepper and bring to a simmer.

Add the drained pasta to the skillet and toss vigorously for 1-2 minutes to finish cooking and absorb some liquid.

Remove the pan from heat completely. In a small bowl, mix the grated cheese with 1/4 cup of pasta water to create a slurry.

Add the cheese mixture to the pasta gradually while tossing constantly with tongs or a pasta fork.

Continue tossing vigorously, adding pasta water a little at a time until the sauce becomes creamy and coats each strand of pasta. This should take 2-3 minutes of constant motion.

Taste and adjust seasoning with additional black pepper if desired. The dish should be creamy, not dry or clumpy.

Serve immediately in warmed bowls, garnished with additional grated Pecorino Romano and freshly ground black pepper.