Fill a large pot with at least 7 quarts of water, bring to a boil over high heat..

Once it is boiling, add a small handful of salt, and then add the pasta. Cook according to the manufacturer's directions. Cook until the pasta is “al dente” (it will still have a bite to it, not mushy).

Ladle 1 1/2 cups of pasta water into a measuring cup and then drain your pasta.

It will stick together; you will be tempted to olive oil but don’t. The next step is where the magic happens

In a large (10-12-inch) skillet, over low heat, add your butter and the pasta water. Let it cook until the butter is melted, about 3 minutes.

Add fresh ground pepper, stir the sauce.

Add the cheese and stir, you will have a very liquidy cheese sauce.

Add approximately ¼ of the pasta to the skillet, mix until pasta is coated. Because you did not add oil or butter to the pasta, this butter/pepper mixture will absorb into the pasta.

Continue adding the pasta in increments and always mix so all spaghetti is coated before adding more.

*NOTE* For this step I like to use kitchen tongs. Makes it easier to mix.

Serve and enjoy!