Ingredients

• 1 pound dried spaghetti noodles
• Kosher salt
• 3 ounces Pecorino Romano cheese (do not use pre-grated), finely grated (about 1 cup), plus more for serving
• 2 tablespoons olive oil
• 1 teaspoon coarsely crushed black peppercorns
• 3 to 4 tablespoons gochujang (Korean pepper paste)

1. Bring a large pot of heavily salted water to a boil over high heat. Add 1 pound dried spaghetti and cook according to package directions until just al dente. Reserve 2 cups of the cooking water, then drain the pasta.
2. Place 3 ounces finely grated Pecorino Romano cheese in a small bowl. Drizzle in 1/4 cup of the pasta water and mash with a fork until the cheese becomes a soft paste.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 1 teaspoon coarsely crushed black peppercorns and cook until fragrant, about 30 seconds. Stir in 3 to 4 tablespoons gochujang and 3/4 cup of the pasta water, and bring to a simmer.
4. Add the spaghetti and toss until coated. Turn off the heat. Add the cheese paste and use tongs to vigorously toss the pasta, adding more pasta water a few tablespoons at a time as needed to create a creamy sauce that clings to the pasta. Serve immediately with more grated Pecorino if desired.