Fill a large pot with water, bring to a boil, and add coarse salt.

Add spaghetti and cook for 9-11 minutes, until al dente.

Warm a heatproof serving bowl over the boiling water for 2 minutes.

Reserve 1 cup of pasta water, drain spaghetti, and transfer to warm bowl.

Sprinkle grated Pecorino Romano on spaghetti and add some reserved pasta water while tossing.

Adjust sauce consistency by adding more pasta water if too thick.

Serve immediately with extra Pecorino Romano and black pepper on top.