Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook for 8–10 minutes until it's al dente, stirring occasionally. Reserve 1 cup of pasta water and then drain the spaghetti.

In a skillet, heat over medium heat for 1–2 minutes, add the freshly ground black pepper and toast until fragrant.

Add the butter to the skillet with the toasted black pepper. Allow it to melt and swirl for about 1 minute. Pour in the reserved pasta water and let it simmer gently.

Add the drained spaghetti to the skillet. Toss thoroughly in the sauce, keeping it on heat for just a minute.

Remove the skillet from heat and gradually mix in the freshly grated Pecorino Romano cheese, tossing continuously.

Check the sauce consistency; if too thick, add more reserved pasta water until you reach desired fluidity.

Scoop the creamy Cacio e Pepe onto plates and serve immediately, garnished with extra cheese and black pepper.