Cacio cheese and pepper spaghetti

Cook the spaghetti, drain it firm and pour it into a hot bowl while still dripping.
Add the grated pecorino, the ground pepper, the cooking water and mix the lot.
The secret of the recipe is to finish cooking in the saucepan and find the right balance between the ingredients: if you notice there is too much water, add a bit of Pecorino Romano DOP, if the spaghetti is too dry, add some more water until you have the right consistency.
When the seasoning is mixed with the spaghetti, serve quickly with a bit of ground pepper.

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