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In a wide pot, bring water to a boil. Make sure you are only filling it up enough where pasta can boil, we want there to be less water so it will be very starchy for the sauce. Salt the water. Add spaghetti to the water and cook for half the time it calls for, we want it to be undercooked so we finish it in the pan.
While the pasta is cooking, in a separate pan over medium heat, add 2 tsp of pepper and toast it for 1 minute. Once fragrant, add 1 ladle of pasta water to the pan.
Add the pasta to the pan and let it finish cooking. Move it around with tongs and shake the pan. Add pasta water as needed, making sure there is some of the starchy pasta water in the pan to help with the sauce.
While this is cooking, in a separate bowl add the pecorino and a small amount of the pasta water. Mix to form a paste.
Once the pasta is al dente, turn off the heat. Wait 30 seconds, if you don’t the sauce will break, and then add the pecorino mix to the pan, stirring with tongs to form a creamy sauce. Serve and enjoy!