Bring a large pot of salted water to a rolling boil. Add spaghetti or bucatini and cook until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Heat a dry skillet over medium-low heat and add freshly cracked black pepper. Toast for 1-2 minutes until fragrant.

In the same skillet, add unsalted butter and let it melt. Then pour in heavy cream while stirring continuously for 2-3 minutes.

Gradually whisk in freshly grated Pecorino Romano cheese and a splash of reserved pasta water until the sauce is creamy and glossy.

Toss the drained pasta into the skillet with the creamy sauce, adding reserved pasta water as needed to maintain a smooth sauce.

Plate the Cacio e Pepe and optionally garnish with additional black pepper and grated Pecorino Romano. Serve hot.