Bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet over medium heat, melt the butter. Add the freshly cracked black pepper and toast for about 1 minute until fragrant.

Add the drained pasta to the skillet and toss to coat in the butter and pepper mixture.

Gradually add the grated Pecorino Romano cheese, tossing continuously. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired creaminess.

Season with additional salt if needed. Serve immediately, garnished with chopped parsley.