Bring a reasonably large pot of water to boil. While you don't need as much water as traditional cookbooks say, you will be extracting a small amount for the sauce.
As the pasta water is coming to boil, grate the cheese.
Gently drop the pasta in the boiling water, reduce to a simmer. Check after about 2 minutes before package directions (probably about 7 min total). You are looking for pasta that is just a little under done as it will be sitting in the hot water for a few more minutes.
If the pasta is just underdone, take about 55 grams (1/4 cup) of the pasta water and transfer to a small pot on the range. Turn on medium-low. Add in the sodium citrate (~2% of the combined weight of water and cheese) and stir to mix. Add the cheese a handful at a time to the mixture and whisk/blend until smooth. Add the black pepper and taste.
Drain the pasta, and put back into the pot or into a mixing bowl. Add most of the sauce, leaving a little in reserve. Taste. Add salt, pepper, and the remaining sauce as needed.
Serve and add just a little extra grated cheese and ground pepper for aesthetics. Enjoy.