1-First: bring a large pot of salted water to a boil and cook 8 oz of dried bucatini or spaghetti until al dente, which takes about 8-10 minutes. This step is crucial for the pasta to hold its shape and absorb flavors later. Remember to reserve some pasta water before draining it’s what makes the sauce creamy.

2-Second: while the pasta cooks, grate your ½ cup of Pecorino Romano cheese finely. In a separate pan, toast the ½ teaspoon of cracked black pepper over medium heat for about a minute to bring out its aroma. This adds that signature spicy depth to the dish.

3-Third: drain the pasta but keep that reserved water handy. In the pan with the toasted pepper, add a bit of the pasta water and the 2 tablespoons of unsalted butter, stirring over low heat until the butter melts smoothly. Gradually mix in the grated cheese, stirring constantly to form a creamy sauce that coats the pasta perfectly.

4-Fourth: toss the drained pasta into the sauce, adding more pasta water as needed to reach the desired consistency. Stir everything together until the cheese melts and clings to the noodles. Finally, serve immediately with extra grated Pecorino Romano on top for a fresh finish.