Bring a large pot of salted water to a boil and add your bucatini or spaghetti. Cook according to package directions until al dente. Reserve about 2 cups of pasta water before draining the pasta.
In a large skillet over medium heat, add the fresh cracked black pepper. Toast it for about a minute until fragrant.
Once the pepper is toasted, add 1 cup of the reserved pasta water and the butter to the skillet. Stir until the butter melts and the mixture starts to bubble.
Add the drained pasta to the skillet and toss it with the pepper sauce.
If the mixture seems dry, add more reserved pasta water, a little at a time, until you reach a creamy consistency.
Gradually sprinkle the freshly grated parmesan and pecorino cheese over the pasta while continuously tossing. The heat from the pasta will melt the cheese, creating a creamy sauce.
Once everything is well combined, plate the pasta and if desired, top with extra cheese and a dash of fresh cracked black pepper. Enjoy!
