Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil. Remember, the water should taste like the sea.

Once boiling, add the spaghetti to the water. Cook according to package instructions, usually about 8-10 minutes, stirring occasionally. You want it al dente, so it has a bit of bite.

As the pasta cooks, take a large skillet over medium heat. Add the extra-virgin olive oil. If you’re using garlic, now’s the time to toss it in. Sauté for about a minute until fragrant but not browned. Add the freshly ground black pepper and let it infuse into the oil for another minute.

When the spaghetti is ready, use tongs to transfer it directly into the skillet with the olive oil and pepper. Don't forget to save about a cup of the pasta water! Stir the pasta around to coat in the fragrant oil.

To create that signature creamy texture, slowly add the grated Pecorino Romano cheese. Pour in a little of the reserved pasta water as needed. The cheese will melt and blend with the oil, forming a luscious sauce. Keep stirring until you have a smooth consistency.

Once the spaghetti is well-coated, remove it from the heat. Add a sprinkle of chopped parsley and a dash of crushed red pepper flakes, if desired. Serve hot and enjoy each mouthful.