In a large pot, boil water and once it comes to a boil, add 1 tablespoon of salt. Then add the spaghettone to the pot.

Cook the pasta two minutes less than the recommended cooking time it says on the package.

Place the saucepan on your hot plate and turn up to a gentle heat. Cover the cooking surface with freshly cracked black pepper. Be generous with the amount and toast for approx two minutes then switch off the heat.

In a separate small bowl, add some black pepper to the pecorino romano cheese and mix it together.

Use a pair of tongs to take the pasta out of the pot and place it into the saucepan. It’s important to save the pasta water and make sure the heat is turned back on.

Using a mug, scoop one cup of pasta water and add it to the saucepan with the pasta and pepper. Add enough water to cover most of the pasta.

Cook the pasta for two minutes while continuously stirring. Then scoop another mug of pasta water and put a little bit into the pecorino cheese and mix it. Gradually add more water and mix until the cheese becomes a thick paste.

Place your pot with pasta water uncovered onto the stove. Next, place your saucepan on top of the pot. The steam from the water will help us cook the pasta.

Add the pecorino cream to the pasta and mix it around. Add a little bit more pasta water to the pan.

Begin to toss the pasta in the pan. If it does not move and can’t be tossed, add a little bit more pasta water. Toss it a few times over the steam to help melt the cheese.

Place the pasta on a plate and top it with leftover cheese sauce and some black pepper.