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Bring a large pot of water to a boil. Add in salt. Cook your pasta until al dente.
(Optional Step) Place the pepper in a small skillet and toast over medium heat for 1 to 2 minutes.
Remove cooked pasta from the water with tongs when finished and placed into a large mixing bowl.
Add in 1 ¼ cups pecorino romano cheese immediately, reserving the remaining ¼ cup. Add in ½ cup of the pasta water and pepper.
Stir with tongs quickly to allow the heat from the pasta and water to melt the cheese. Add remaining water until you have a thick, creamy sauce coating the pasta.
Serve hot sprinkled with remaining cheese.