Cheese Tag

Name: Spaghetti Cacio e Pepe
Cook time: 10 min
Total time: 10 min
Yield: Serves 4
Ingredients: 1 pound spaghetti or tonnarelli; 2 cups Pecorino Romano cheese (preferably 6 months aged), very finely grated and at room temperature; 2 teaspoons black pepper, freshly and coarsely ground (plus more to taste at the end); ¼ cup cold water; Kosher salt, q.b. (as much as needed)