1. Cook the spaghetti In a large saucepan filled with boiling, salted water until 'al dente'.
2. While the pasta is cooking, add black pepper to a nonstick skillet and toast until fragrant. Add the butter and garlic and cook for another minute, until the butter is melted.
3. Drain the pasta, reserving ¼-½ of a cup of the pasta water. Place the pasta and the water in the saucepan.
4. Toss with shredded Extra Mature Cheddar or Aged Havarti, season with salt (optional) and top with fresh chives.
Try swapping in Castello Extra Mature Cheddar with Cracked Black Pepper! Its sharp flavor makes a delicious, melty Cacio e Pepe. Since the pepper is included in the cheese, omit the pepper from the recipe.