Boil the pasta: Bring a large pot of water to a boil. Add a generous pinch of salt. Cook the pasta until it's al dente (usually about 8-10 minutes). You'll want the pasta to still have a bite to it because it'll finish cooking in the pan with the sauce.

Grind the pepper: While the pasta is boiling, heat a frying pan on medium heat. Add the freshly ground black pepper and toast it lightly for about 1-2 minutes. This step enhances the pepper's flavor. Based on my overall experience, this small extra step really elevates the dish!

Save some pasta water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is key to making the sauce smooth and creamy without adding any cream.

Mix cheese and pepper: In a mixing bowl, combine the grated Pecorino Romano with a few tablespoons of the reserved pasta water. Stir until it forms a paste-like consistency. This mixture should be creamy and lump-free, which helps coat the pasta evenly later.

Combine everything: Transfer the cooked pasta directly into the frying pan with the toasted pepper. Turn the heat to low. Add a small amount of the reserved pasta water to keep things moist. Toss the pasta in the pan, letting the pepper coat the noodles. Next, add the cheese paste to the pasta while stirring vigorously. This ensures the cheese melts and coats each strand. Add more pasta water as needed to achieve a silky sauce.

Finish and serve: Once everything is well-mixed, give it a taste. Adjust the seasoning if necessary by adding more Pecorino or pepper. Serve immediately with extra cheese and pepper on top.

Variations and Substitutions:

Gluten-Free Option: Swap regular pasta for your favorite gluten-free spaghetti. Ensure you follow the cooking instructions on the package, as gluten-free pasta can cook faster.

Vegan Option: Substitute Pecorino Romano with a vegan Parmesan alternative, and use olive oil for extra richness instead of cheese. Nutritional yeast can also add a cheesy flavor.

Low-Sodium: If you're watching your salt intake, choose a reduced-sodium pasta or use less salt in the boiling water. Pecorino is naturally salty, so you may not need extra salt in the sauce.

Rich Cacio e Pepe: For a creamier version, add a tablespoon of unsalted butter at the end for a rich, velvety finish. You can also drizzle a bit of olive oil after serving.