Cook spaghetti to al dente according to directions on box.  Start sauce when spaghetti almost done. Drain and reserve one cup of the pasta water it was cooked in.

In large skillet add 2 tbsp cracked black pepper.  Toast over low heat until the fragrance starts to be released.  Add olive oil and butter.

Add 1/2 cup of the pasta water to butter/oil pepper mixture. Add pasta to skillet and toss to coat well.

Add cheese to skillet and toss well until it is melted and spaghetti is coated.  Add additional pasta water to achieve the correct consistency.  Spaghetti should be coated with a silky creamy cheese pepper sauce.  There is not "extra sauce" in pan.

Serve immediately with extra cheese and black pepper.