Bring a large pot of water to a boil and add the pasta. Heat a skillet over medium heat, then add freshly ground black pepper and toast it for a few minutes. Add 2 large ladlefuls of hot pasta cooking water to the skillet and let it simmer for a few minutes.

Drain the pasta halfway through its cooking time, reserving the cooking water. Finish cooking the pasta in the skillet, stirring often, until the water is absorbed and the pasta is cooked. Meanwhile, grate plenty of Pecorino cheese into a bowl, add a ladle of hot pasta water, and mix well until you get a thick, creamy sauce (be careful not to make it too runny).

Once the pasta has absorbed the water in the skillet and is creamy, turn off the heat and remove the skillet from the stove. Wait a few seconds, then add the creamy cheese mixture and stir quickly to combine everything until it’s smooth and creamy. Serve immediately and top with grated lemon zest.