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PdfSet a large pot of water over high heat and bring to a boil. Season generously with salt until it tastes like the summer sea.
Add the pasta and cook, stirring occasionally, until al dente.
Reserve 2 cups of the cooking water as you drain the pasta.
In the meantime, heat a large pan over medium heat and add enough olive oil to just coat the bottom.
When it simmers, add the pepper and cook until fragrant, about 20 seconds.
Add ¾ cup of the pasta cooking water into the pan and let it boil—this will encourage an emulsion to form.
Add the drained pasta to the hot pan, toss to coat the noodles, then sprinkle in all but a handful of the cheese.
Use tongs to vigorously toss the pasta, adding more pasta water as needed to create a creamy sauce that clings to the pasta without clumping.
Taste and adjust salt as needed.
Garnish with remaining cheese and more coarsely ground pepper and serve immediately.