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Fill a large pot or Dutch oven with 4 quarts of water. Bring to a boil over medium-high heat. Stir in the salt. Add the pasta. Cook until almost tender (Taste a piece of pasta - the texture should be slightly firm and feel like it needs to cook for a minute or two longer). Reserve 2 cups of the pasta water and drain the pasta.
Return the pot to medium heat. Add the butter and swirl the pot until melted. (For extra flavor, cook until browned and nutty smelling.) Stir in the pepper. Cook for 30 seconds, stirring constantly. Turn the heat down to low.
Carefully add 1½ cups of the pasta water and bring to a simmer. Add the drained pasta and toss with tongs to coat with butter. Sprinkle in half of the cheese. Toss until well combined and the cheese melts into the sauce. Remove from the heat. Repeat with the rest of the cheese. If the pasta becomes dry, add more reserved pasta water. Serve immediately topped with additional cheese and pepper, if desired.