Bring a pot full of water to boil and season with salt and a drizzle of olive oil.

While the water is boiling, in a large sauté pan, add the black pepper and toast for a few seconds, until fragrant. Add the olive oil and the butter and stir until the butter has melted. Take pan off heat and reserve.

Cook the spaghetti for a few minutes less than package instructions. (Barilla will be al dente at 9 minutes, so I cooked for 7 minutes!) Drain and reserve 1 cup of the pasta water. 2 minutes before the spaghetti is done, set your serving dish on the hot pot to warm it up!

Add 1/2 cup of pasta water to the butter/pepper mixture, add the pasta and stir over medium heat, coating the spaghetti. Add the cheese and toss vigorously until the cheese melts. Add more pasta water or cheese as needed for a creamy sauce.

Transfer to serving dish and serve immediately, with extra Parmigiano Reggiano and black pepper.