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Wash and dry an unwaxed lemon, then freeze overnight or until solid.
Cook the spaghetti until al dente.
While the pasta cooks, add the butter, Parmesan, and black pepper to a large serving or mixing bowl.
Grate about ⅓ of the frozen lemon—zest, flesh, and a little pith—directly into the bowl.
Add the pasta to the bowl.
Pour in about ¼ cup reserved pasta water and toss until the butter melts and the cheese forms a glossy sauce.
Add more pasta water, a splash at a time, until the sauce coats the noodles.