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, add the cracked black pepper and toast for about 1 minute until fragrant. Be careful not to burn it.

Add the drained pasta to the skillet with the toasted pepper. Toss to combine, allowing the pasta to absorb the pepper flavor.

Gradually sprinkle in the grated Pecorino Romano cheese while tossing the pasta. Add reserved pasta water a little at a time until a creamy sauce forms. If using, stir in the butter for added creaminess.

Taste and adjust seasoning with salt if necessary. Serve immediately, garnished with fresh parsley.