1. Boil the water (with a trick!)
Fill a pot with about half the amount of water you usually use for pasta. Less water = more starch, which helps create a creamy sauce. Bring to a boil.

2. Grate the cheese
Finely grate the Pecorino Romano and place it in a bowl, keeping a small amount aside for garnish at the end.

3. Salt and cook the pasta
Once the water boils, salt lightly and add the spaghetti.

4. Crush and toast the pepper
Coarsely crush the black peppercorns with a meat mallet or set your pepper grinder to coarse. Add them to a large non-stick pan and toast over low heat, stirring constantly.

5. Deglaze with pasta water
Add a couple ladles of starchy pasta water to the pan with the toasted pepper. Let it simmer on low heat.

6. Cook the spaghetti “risottata” style
Drain the spaghetti 2–3 minutes before the suggested cooking time. Transfer it to the pan with the pepper water. Keep the cooking water! Continue cooking the pasta like risotto — add hot water little by little while tossing constantly with tongs until the pasta is just al dente and the pan is nearly dry.

7. Make the Pecorino cream
Only now (so it doesn’t cool down too much), pour one ladle of hot pasta water into the bowl with the grated Pecorino. Whisk vigorously with a hand whisk. The texture should be thick and paste-like, not runny. If needed, place the bowl briefly over the hot pasta pot (like a bain-marie) while whisking to warm it slightly.

8. Combine pasta and cheese
Turn off the heat. Add the Pecorino cream to the pasta and toss continuously with tongs until well coated and creamy. Adjust consistency with more cheese or a splash of pasta water if needed.

9. Plate and garnish
Serve immediately, topped with the reserved Pecorino and more freshly ground black pepper to taste.