Before draining the pasta, reserve some of the cooking water and mix it with the Pecorino Romano to create a thick but not too dense cream. Use a whisk to help combine.

Drain the pasta and add it to the skillet with the toasted pepper and 2–3 tablespoons of pasta cooking water. Add the cheese cream, mix well, toss for a few seconds, and serve.
Tips:
1) Buy aged Pecorino Romano to help it melt into a creamy sauce instead of clumping.
2) Use just enough water to cook the pasta so the starches needed for the sauce are not lost.
3) Let the cooking water cool slightly before using it in the sauce.