Fill a large pot with well salted water + bring to a boil.

In a saucepan over medium heat, toast approx. 40 cracks of black pepper (less if you don’t like a little heat) and a generous pinch of sea salt.

Add pasta to water + cook until just past al dente.

Add 1 ladle full of pasta water to the toasted pepper along with 1 tablespoon of butter and a drizzle of olive oil.

Turn off heat and add parmesan cheese to saucepan ¼ cup at a time.

Rather than draining the pasta, add it to the sauce using a slotted spoon to reserve pasta water. This helps create more of a sauce and prohibits parmesan from clumping together.

Garnish with more parmesan and optional parsley and serve immediately.