Finely grate all the Pecorino Romano on a Microplane or the finest holes of a box grater. Set aside. Do not use pre-grated cheese — the anti-caking agents will ruin your sauce.

Crack whole black peppercorns coarsely using a mortar and pestle or by pressing with the bottom of a heavy pan. You want an uneven, coarse crack — not a fine grind.

Bring a medium pot of water to a boil (use less water than usual — about 4 quarts — to concentrate the starch). Salt lightly. Cook bucatini until 2 minutes shy of al dente. Reserve at least 2 cups of pasta water before draining.

Add cracked pepper to a large wide skillet over medium heat. Toast for 60 seconds, stirring, until fragrant and slightly darker. You will smell the pepper blooming — this is correct.

Add 3/4 cup hot starchy pasta water to the toasted pepper. Simmer for 1 minute to infuse.

In a bowl, combine grated Pecorino with 4-5 tablespoons of pasta water and whisk vigorously into a completely smooth, thick paste. It should have the consistency of thick batter with no lumps.

Add drained pasta to the skillet with the pepper water. Toss over medium heat for 2 minutes, adding pasta water a splash at a time.

Remove pan from heat entirely. Wait 15-20 seconds. Add cheese paste and toss vigorously with tongs while adding small splashes of pasta water. The sauce should become glossy and coat every strand. If it looks grainy, add more pasta water and keep tossing — it will come together.

Twist portions into warmed bowls. Top with extra grated Pecorino and a generous crack of fresh black pepper. Serve within minutes.