Bring a large pan of water to the boil and add the pasta. Cook for 7-9 minutes, a minute or two less than you would normally.
Meanwhile, grate the pecorino with a microplane so it is very fine. This will help the cheese to melt more easily and improve the texture of the sauce. Place the cheese in a large metal bowl and add the pepper.
A couple of minutes before the pasta is ready, scoop out around 200-225ml of the cooking water. Drain the pasta and return it to the pan. Add around two-thirds of the pasta water to the cheese and beat until you have a sauce-like consistency. Toss on the pasta and mix well, adding more water as required to create a silky sauce that coats the strands of pasta. Serve immediately with an additional sprinkle of pepper.