Begin by bringing a large pot of water to a rolling boil. Add the salt to the boiling water, ensuring it is well-seasoned. Add the bucatini and cook for 8–10 minutes or until it is tender yet firm to the bite (al dente). Stir occasionally to prevent sticking.

While the pasta is cooking, place the grated Pecorino Romano cheese in a large mixing bowl. Use a fork to fluff and separate the cheese, ensuring there are no lumps, which will help create a smooth sauce.

Once the bucatini is cooked to al dente, use tongs or a spaghetti fork to transfer the pasta directly from the pot into the bowl with the Pecorino Romano cheese. Avoid draining the pasta completely, as the retained water will aid in forming the sauce.

Add one ladle of hot pasta water to the bowl with the pasta and cheese. Stir the mixture vigorously to combine. The heat from the pasta and water will melt the cheese, creating a creamy consistency. If the sauce appears too thick, add additional pasta water, one tablespoon at a time, until the desired texture is achieved.

Generously sprinkle freshly ground black pepper over the pasta. Toss thoroughly to ensure the pepper is evenly distributed, and the pasta is coated in the creamy sauce.

Transfer the pasta to serving plates or bowls while it is still hot. Optionally, garnish with extra Pecorino Romano and a light sprinkle of black pepper for presentation.