Method:

1. Slice the Russians into 0.5cm coins.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes.
3. Before draining, reserve about 1 cup of the pasta water. You will need this to make the sauce creamy.
4. While the pasta is cooking, heat a large frying pan to medium-high.
5. Add a tablespoon of olive oil and fry the sliced Russians until they are golden brown and crispy on the edges. Remove them from the pan and set aside.
6. Turn the heat down to medium. Add the remaining olive oil and the black pepper to the pan. Toast the pepper for about 1–2 minutes until it becomes fragrant.
7. Carefully pour reserved pasta water into the pan with the oil and pepper.
8. Allow to simmer for about 1 minute until slightly thick and emulsified.
9. Add the cooked spaghetti directly into the pan with the pepper mixture. Toss well to coat the pasta.
10. Sprinkle the cheese over the pasta while tossing. Add small splashes of the remaining pasta water as needed to melt the cheese.
11. Add cooked Russians, serve immediately.