Add the pasta and cook until just al dente according to the package instructions. Reserve about 1-2 cups of pasta cooking water, then drain the pasta.
While the pasta is cooking, heat a large skillet over medium heat.
Add the freshly ground black pepper and toast it for about 1-2 minutes, until fragrant.
Carefully add about 1 cup of the reserved pasta cooking water to the skillet with the toasted pepper. Let it simmer for a minute.
Add the cooked pasta to the skillet and toss to coat the pasta with the pepper-infused water.
Reduce the heat to low and gradually add the grated Pecorino Romano cheese, tossing continuously to combine. The cheese should melt and form a creamy sauce. If the sauce is too thick, add more reserved pasta cooking water a little at a time until you reach your desired consistency.
Season with salt to taste if necessary. You can also add a tablespoon of olive oil for extra richness, though it’s optional. Serve immediately, garnished with additional grated Pecorino Romano and more black pepper if desired.
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