12 ounces dry spaghetti sea salt
1 cup grated Pecorino Romano cheese, or as needed Fresh black summer or winter truffles, grated on a Microplane, or Sabatino Truffle Zest.
2 teaspoons freshly ground black pepper, or to taste
Bring a tall saucepan of water to a boil over high heat and season heavily with salt. Add the pasta and cook until al dente according to the package instructions. Set a pasta strainer into a separate large saucepan. Pour the pasta into the strainer, reserving the pasta cooking water in the pan below. Remove the strainer with the pasta inside and ladle out ½ cup of the hot pasta liquid into a heatproof container. Create a bain-marie by placing a large heatproof bowl over the saucepan with the hot pasta after. Transfer the drained pasta into the bowl, gradually add the cheese and hot pasta cooking water and, using two large spoons or forks, toss the pasta vigorously until you have a creamy consistency. If the sauce is too watery, add more cheese; if the sauce is too dry, add more pasta water. Top with a sprinkle of grated truffle, a little salt, and the pepper, spoon into bowls, and serve.