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Put a deep pan of salted water to boil for the spaghetti.

Crush the pepper grains, either with a pestle and mortar or with a glass bottle. Empty the grated Pecorino Romano cheese into a large bowl.

Sprinkle with all the crushed pepper previously prepared. Mix the cheese with pepper ensuring pepper is evenly distributed. Drain the spaghetti but remember to leave some water (the spaghetti should look visibly wet).

Keep about a ladle of the cooking water aside. Put the spaghetti into the large bowl where you have previously put the cheese and the pepper. Stir energetically in order to coat all the spaghetti.

At this stage, the cheese should melt in contact with the hot spaghetti and the water you left in the spaghetti will help to create a lovely creamy coating.

If you think the spaghetti coating is becoming too dry, you can add a half ladle of the water you saved before. Serve immediately and buon appetito!