1 lb. Dry bucatini pasta
1 gallon Water
¼ cup Kosher salt
¾ lb. Unsalted butter, cut into cubes, at room temperature
2 Tbsp Reserved pasta water
1 cup Pecorino Romano cheese, grated
2 Tbsp Fresh ground black pepper
Bring the water and salt to a boil in a large stock pot. Add the pasta to the boiling water, and stir frequently until pasta is al dente. Reserve ¼ cup of the pasta water.
In a large mixing bowl, combine the butter, cheese, black pepper, warm pasta water and hot bucatini pasta. Combine thoroughly until butter is completely melted.
Divide among 6-8 serving bowls.