Bring 3 quarts of water and a pinch of salt to a boil in a 5-to-8-quart pot over medium-high heat. (You want the water to be shallow, so the water gets starchy from the pasta.)

Add pasta and cook for about 7-9 minutes or a minute before al dente. Reserve 1 cup pasta water and drain the rest. Leave pasta in the colander.

In the same pot heat olive oil over medium heat. Add pepper, stir until toasted and fragrant about 1 minute.

Add 1/2 cup of the reserved pasta water to the pot. Once the water simmers add spaghetti. Using tongs swirl the spaghetti in the pepper pasta water.

Reduce heat to low and add butter and Pecorino Romano continue to stir in a circular motion to coat the pasta and melt the cheese. Remove from heat and add more pasta water a tablespoon at a time until it reaches a saucy consistency.

Serve pasta in bowls garnished with more cheese and pepper to taste. Serve immediately.