Cook the spaghetti in a large pot of salted boiling water for about 8 minutes.
Meanwhile, in a bowl, mix the spreadable Tastai with the grated Pecorino Canestrato Pepato, adding a splash of the pasta cooking water to help create a smooth, cohesive mixture. After the initial cooking time, transfer the pasta to a pan with a drizzle of extra virgin olive oil. Continue cooking for another 4–5 minutes, gradually adding hot cooking water to release the starch and create a creamy consistency. Once the pasta is fully cooked, remove it from the heat and stir in the pecorino cheese mixture. Mix vigorously until the sauce is smooth and velvety, adding more cooking water if needed to adjust the texture. Serve the spaghetti on a large plate, finishing with an extra sprinkle of Pecorino Canestrato Pepato and, if desired, a touch of black pepper.