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Cook bucatini until 'al dente' in salted water. Reserve at least 1 cup of pasta water.
Grate 1 ½ cups of Pecorino Romano cheese.
Heat a large pan on medium heat and cook 3 tsp of pepper in 1 Tbsp of olive oil for 1-2 minutes. Add 1 cup of pasta water to the pan and cook for 1 more minute.
Add the bucatini to the pan and stir to coat. After 1 minute of cooking, turn off the heat to the pan.
Add the cheese slowly and stir to combine. Mix in a fast motion to create a creamy sauce that thoroughly coats the pasta. If too dry add 1 Tbsp of pasta water at a time to create the perfect creamy consistency.
Taste test and adjust salt if required. Serve immediately with more pepper and Pecorino Romano. Enjoy!