Place individual pasta serving bowls/plates in a 200 degree F oven to warm until plating.
Combine the grated cheese and ground pepper and set aside.
Place 6 quarts of water in an 8 quart pot and bring to a rapid boil. Do not add any oil to the cooking water. If using a 6 qt. pan add 4 quarts water.
Add the salt, when water comes to a rapid boil. No need to cover the cooking pot at any stage in the cooking process.
When the water returns to a rapid boil, add the pasta - make sure the long pasta is submerged in the boiling water.
When water returns to a boil, start timing the cooking process (at 1,000 feet above sea level, about 8 min for De Cecco and about 5 minutes for Latini to al dente), but sampling the pasta during the cooking process is the best way to know the exact cooking stage of the pasta.
Stir the cooking pasta occasionally during the cooking process.
Drain the pasta 30 seconds before it reaches al dente, and retain the pasta in its cooking pot - do not shake the pasta dry - a "little" retained water is OK - actually preferred.
Add 1 cup (reserve the other cup) of the cheese/pepper dressing mixture and toss to combine. Plate and serve immediately. Use either tongs or a pasta fork to transfer the pasta from cooking pot to serving plate. Provide a dinner fork - only a fork is necessary for eating long pasta.
The retained cheese/pepper mixture should be served on the side for those who want additional.
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