Method:

1. Heat 1 tbsp of black pepper in a medium skillet over medium-high heat until black pepper is fragrant, and pepper is barely starting to sizzle. About 1 minute. Set aside.
2. Place spaghetti in large skillet or pot and cover with seasoned water, then bring to a boil over high heat, mixing spaghetti occasionally with a fork or wooden spoon to prevent clumping.
3. Cook spaghetti until al dente (package will tell you exact directions).
4. Transfer 2-3 tbsp of pasta cooking water to the skillet with pepper mixture.
5. Using tongs, lift spaghetti and transfer to pepper mixture.
6. Add cheese to the skillet and stir. Add a few more tablespoons of pasta water to skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with more salt and black pepper.

Chef's Tips: Using toasted and fresh black pepper doubles up on flavor, giving the dish more complexity. Grating the cheese very finely on a Microplane instead of shredding it helps it incorporate more smoothly. Cooking the pasta in a skillet instead of a pot helps concentrate the starch in the water, making the sauce smoother.