Set a large pot of water over high heat and bring to a boil. Season generously with salt (in Samin's words, "until it tastes like the summer sea").

Add the pasta to the boiling (now salty) water and cook, stirring occasionally, until al dente (usually 5-6 minutes).

Reserve 1 cup of the cooking water (you probably won't use all of it), then drain the pasta.

Once the pasta has been cooking a couple minutes, heat a large skillet or wide pan over medium heat, and add enough olive oil to just coat the bottom.

When the oil shimmers, add the fresh-ground pepper and cook until fragrant, about 20 seconds.

Add 3/4 cup of the starchy pasta cooking water into the pan and let it boil...this will encourage an emulsion to form.  A splatter guard can be helpful to keep it from getting all over your stove or burning you.

Once it's emulsified, add the drained pasta to the hot pan and toss to coat the noodles.  Tongs are good if you have long pasta, two spoons if short pasta.

Then sprinkle in all but a handful of the cheese and 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 (remember, it's a VERY salty cheese).

Serve immediately and garnish with the remaining cheese and more coarsely ground pepper.