Bring a large stockpot of salted water to a rolling boil.

Add the pasta and cook according to package instructions, until al dente. Reserve 1 cup of the pasta water.

In a small bowl, mix the cheese, flour and pepper until combined.

In a high-sided skillet, bring the heavy cream to a gentle simmer, over medium-high heat.

Add the cheese mixture and whisk to combine.

Allow the cream to return to a simmer and cook for 2 minutes, stirring constantly.

Season with salt, to taste, if necessary.

Add the fettuccine to the sauce and toss to combine.

Add the reserved pasta water, as needed, until you achieve a creamy, velvety sauce.

Serve immediately with some grated pecorino and freshly ground pepper.