Bring a medium size pot of salted water to the boil.

Add spaghetti and cook until 2 mins before al dente.

Bring a large pan to medium heat and add black pepper. Toast for 1 minute or until aroma is released. Swirl pan to prevent pepper from burning.

Add a ladle of starchy pasta water to the pan and mix until creamy in texture.

Add cooked spaghetti to the pan without discarding the pasta water.

Toss on a low heat until pasta is coated and cooked.

Meanwhile, add ½ cup of pasta water, Buffalotto and Parmesan into a bowl and mix to create a creamy sauce.

Add cheese sauce to pasta. Toss until silky and pasta is coated. Add a splash more pasta water if needed.

Plate up and sprinkle with Parmesan and black pepper. Serve immediately.