Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions.

In a large skillet, combine the pumpkin puree, butter, and half of the black pepper over medium heat.

Once the spaghetti is cooked and drained, add it to the skillet with the pumpkin mixture.

Gradually add the grated Pecorino Romano cheese and reserved pasta water, stirring continuously until a smooth sauce forms.

Add the remaining black pepper and salt to taste, mixing well to distribute the seasoning evenly.

Serve immediately, garnished with additional Pecorino Romano and freshly cracked black pepper if desired.