Cook the spaghetti in salted boiling water until al dente.

In a large skillet, combine the olive oil and black pepper over medium heat.

Add the cooked spaghetti to the skillet along with the pumpkin puree and a splash of reserved pasta water.

Gradually stir in the Pecorino Romano, mixing until creamy.

Taste and adjust the seasoning with salt and more pepper if desired.

Serve immediately, garnished with additional cheese and black pepper.