Combine pasta and salt in a high sided saute pan.
Add enough cold water to cover the pasta. Cover the pan if you have a lid. Bring to a boil over high heat.
When water reaches a boil, remove the lid and stir with a pair of tongs.
Decrease the heat to medium. Make sure the pasta remains submerged. Only add more water if the pan looks dry.
While pasta is cooking, in a large mixing bowl combine the pepper, olive oil, cheese. You can save a little bit of these cheese if you want for topping of the pasta at the end.
Combine the ingredients until they form a thick paste and set aside.
After 5 minutes of simmering, ladle a cup of the water into a measuring cup.
Start with a ¾ cup and slowly drizzle the bowl with the cheese. Combine until smooth. If too clumbly you can add more of the water.
At about the 10-12 minute mark, the pasta should be al dente. Check frequently for doneness.
Using tongs, remove the pasta from the pan, allowing it to drain in midair for a few seconds before adding it to the mixing bowl.
Stir vigorously with the tongs for 2 minutes. It may look like it’s not going to come together, but give it time and a lot of force. If it’s still too clumby add more cooking water.
Serving pipping hot!