Bring a large pot of water to a boil, then add the salt.

Set a saucepan over medium heat and warm 3 tablespoons of the olive oil. Add the black pepper and toast it for about 2 minutes until fragrant.

Add the spaghetti to the boiling water and cook about 3 minutes less than the package instructions.

Place the remaining 2 tablespoons of olive oil in a large serving dish and warm it.

Before draining the spaghetti, scoop out 2 cups of pasta water, adding 1 cup to the pepper and oil mixture.

Pour a quarter of the pepper, oil, and water mixture into the serving dish to warm it.

Drain the spaghetti directly into the serving dish and add the rest of the pepper mixture. Toss vigorously.

Add half the Pecorino and continue tossing, then add the rest and toss for about 1 more minute until thick and creamy. If too tight, add reserved pasta water to loosen it.

Spoon the creamy pasta onto plates or into bowls. Finish with extra Pecorino and a sprinkle of black pepper. Serve immediately.