Bring roughly 3 ½ cups water and 1 tablespoon salt to a boil in a large saucepan. Using package directions, par-cook pasta until almost done, about 2 minutes less than instructed depending on shape. Reserve 1 cup of pasta water.
8 ounces fettuccine
Meanwhile, in a large skillet over medium heat warm black pepper for a few seconds before pouring in half the reserved pasta water and whisking in the butter.
1 tablespoon black pepper, 3 tablespoons salted butter
Bring to a simmer then add drained pasta and continue cooking until it absorbs a bit of the sauce and becomes perfectly al dente, about 2 minutes longer.
Remove from heat. Using tongs toss pasta with half the Parmesan, adding remaining cheese and pasta water as needed until the sauce is thick and creamy.
¾ cup Parmesan cheese
Serve immediately topped with additional black pepper and Parmesan cheese.