Finely grate 200 g of Pecorino Romano cheese into a large mixing bowl.

Zest both lemons, using only the yellow peel, and add the zest to the grated Pecorino Romano cheese.

Juice 1 lemon and set the lemon juice aside for the cheese cream.

Bring 3.8 l of water to a boil on the stovetop.

Grate 1 tbsp of black pepper into a large pan and toast it over medium heat until strongly fragrant.

Ladle 240 ml of hot cooking water into the toasted black pepper and stir to make pepper-infused water.

Cook 400 g of spaghetti in the boiling water until about 2 minutes short of al dente.

Transfer the undercooked spaghetti to the pan with pepper-infused water, reserving at least 480 ml of the pasta water.

Cook the spaghetti in the pepper-infused water, tossing frequently and adding reserved pasta water as needed until al dente and glossy.

Stir 120 ml of warm pasta water and the reserved lemon juice into the Pecorino Romano cheese until a smooth, thick cream forms.

Remove the pan from the heat and add the Pecorino Romano cream to the spaghetti.

Toss vigorously until the sauce is creamy and emulsified, loosening it with a splash of reserved pasta water if needed.

Serve immediately and finish each portion with extra lemon zest.