Boil water and salt in a big pot. Put peppercorns in a small saucepan on medium heat. For 1 minute, stir peppercorns in the pan until gently browned and aromatic.
INSTRUCTION
Step 2
A mortar and pestle crush peppercorns. Set aside. Add bucatini to boiling water and simmer for 6 minutes until halfway done. Before draining bucatini, save the water. Set aside both.
Step 3
Butter melts in a big saucepan. Stir in 1 tablespoon crushed black pepper. Simmer a large ladle of pasta water in the pan.
Step 4
Use tongs to move bucatini in the pan. Bring until al dente, adding pasta water as needed, about 3 minutes.
Step 5
Let pecorino melt and mix into the sauce. If preferred, add pecorino and pepper and serve immediately.