Bring eight cups of water and a half teaspoon salt to a boil and add the raw pasta. Cook for two minutes less than what the package instructions call for.

While the pasta is boiling, add the parmesan cheese, truffle sauce, and a half teaspoon of kosher salt to a small bowl.

Melt the butter over low heat in a large pan. Add the black pepper and toast for a minute until fragrant. Add the cooked pasta to the pan and set aside a cup of the pasta water.

Pour four tablespoons of the pasta water into the bowl with the cheese and mix well. Add this to the pan with an additional half cup of pasta water. Mix vigorously until a cheesy, glossy sauce forms. Top with a few cracks of freshly ground black pepper and parmesan cheese. Serve immediately.