Ingredients

• 8 ounces uncooked pasta (I recommend bucatini)
• 2 tablespoons butter, diced into 1-tablespoon chunks (optional but recommended)
• 1 teaspoon freshly ground coarse black pepper (adjust to taste)
• 2 ounces finely grated Pecorino Romano cheese

Instructions

1. Boil the pasta water. Fill a large stockpot about halfway with water (roughly 3 quarts) and bring it to a rolling boil. Generously season with fine sea salt (about 2 tablespoons).
2. Bloom the pepper. As the water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat. Add the black pepper and let it cook for 30 seconds, then turn off the heat. (If using an electric stove, remove the pan from the burner entirely.)
3. Cook the pasta. Add the pasta to the boiling water and cook, stirring at the same time, until it is just barely al dente.
4. Toss the pasta. Use tongs to transfer the pasta directly to the sauté pan with the butter and pepper. Add 1/3 cup of starchy pasta water and toss briefly to combine. Add half of the cheese, tossing to coat. Add the remaining cheese and continue tossing, adding extra tablespoons of pasta water as needed to create a smooth, glossy sauce.
5. Serve. Serve the pasta immediately, garnished with an extra twist of black pepper and/or extra Pecorino Romano, if desired. This pasta is best enjoyed hot out of the pan, so dig in right away!