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Place a large pot of water over high heat, bring to a boil & generously season with sea salt flakes.
Add spaghetti & cook as per the packet instructions.
Place a pan onto the stovetop over medium heat.
Add in the cracked black pepper & gently toast for 45 seconds.
Add in ½ of a cup of the pasta water & gently simmer until the pasta is aldente.
Add in more water if it starts to evaporate.
Once the pasta is cooked, turn both the pan & pot off the heat.
Add the pasta straight from the pot into the pan (bringing some of the water over is fine).
Add in the cheese, toss to combine.
Add in small amounts of extra pasta water to obtain your desired creamy consistency.
Serve in bowls or plates, grate over fresh pecorino Romano cheese & season with cracked black pepper.
Dig in.