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Bring a large pot of lightly salted water to a boil.
Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Reserve 1 cup cooking water, then drain spaghetti.
Heat olive oil in a large skillet over medium heat.
Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes.
Add cooked spaghetti and Pecorino Romano cheese.
Ladle in ½ cup reserved cooking water; stir until cheese is melted, about 1 minute.
Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.