Bring a pot of salted water to a boil for the spaghetti.

In a skillet, add a little hot water, place the Gorgonzola in pieces, and melt it slowly over low heat.

Once the Gorgonzola has melted, add the pesto and mix everything together with a wooden spoon.

Meanwhile, cook the spaghetti in the boiling water. As the pasta releases starch, use a small ladle to remove some of the starchy water and place it in a bowl with the Pecorino Romano and black pepper.

Vigorously mix with a fork until a creamy sauce forms, then set aside.

Drain the spaghetti while still al dente and toss it in the skillet off the heat with the Gorgonzola, pesto, cacio e pepe mixture, and a bit of the reserved pasta water.

Plate and serve.