Start by bringing a large pot of salted water to a roaring boil.

Add the spaghetti (or tonnarelli) to the boiling water and cook according to package instructions until al dente, around 8-10 minutes, reserving about 1 cup of the pasta water before draining.

Coarsely grind a generous amount of black pepper into a large skillet.

Place the skillet over medium heat and give the pepper a quick toast for about 1 minute.

Once your pasta is cooked and drained, add it directly into the skillet with the warm, toasted pepper.

Remove the skillet from the heat and quickly sprinkle in the finely grated Pecorino Romano cheese, tossing the pasta vigorously, adding reserved pasta water gradually until a creamy sauce forms.

If the sauce is too thick, add more reserved pasta water to achieve a silky texture.

Stir in the unsalted butter for an extra creamy finish (optional).

Plate the dish immediately, garnishing with additional Pecorino Romano cheese and an extra crack of black pepper.