Grate the cheese into a separate container.

Pour a generous amount of virgin olive oil into a pan and add the desired amount of ground pepper. Heat until the pepper starts to release its aroma, then remove from heat.

Cook the spaghetti until almost al dente, as they will finish cooking in the pan.

Instead of draining the spaghetti, transfer them directly from the pot to the pan using a large fork or similar utensil to prevent them from drying out. Sauté with the oil and pepper.

Add a ladle of the spaghetti's cooking water to the pan and sauté until they are almost at the desired level of doneness.

Take the pan off the heat and gradually add cheese while stirring to form a creamy sauce without lumps.

Serve hot. Optional: Add grated zest of half a lemon.