Bring 6 cups of water to a boil in a pot. Season with salt.

Add spaghetti to the pot and stir occasionally until al dente, around 2 minutes.

Meanwhile, combine grated Pecorino Romano cheese, olive oil, and ¼ cup of the boiling water in a heavy skillet over medium heat, creating a cream. Grind black pepper into the skillet to taste.

Once the pasta is fully cooked, drain it in a strainer and add it to the skillet. Mix the pasta with the cream sauce. Add more olive oil or black pepper to achieve a lighter consistency.

Finish the dish with a dusting of Pecorino cheese and additional cracked black pepper.