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Bring water to a boil in a large stockpot and season with a generous pinch of salt.
Boil 1 pound of spaghetti in water until 2-3 minutes before the recommended time to ensure it is al dente (you will finish cooking the pasta in the pan when finishing each serving).
Carefully pour about 2 cups of the pasta water into a measuring cup and set aside.
In a sauté pan, add freshly cracked pepper, 2 tablespoons of butter, and a half cup of pasta water to a boil over med-high heat and let the pepper bloom for a moment.
Add one serving of pasta and stir with tongs until most of the liquid is absorbed.
Remove from heat and add Parmesan cheese and stir with tongs until melted smooth and creamy.
Add to pasta bowl and finish with a little cracked pepper and a sprinkle of parmesan.
Cook according to package in a covered saucepan. Spoon over pasta when plated.