1.    Boil a large pot of salted water over high heat. Use less than the recommended amount of water to yield a starchy water for a creamier result.

2.    Add the bucatini and cook until al dente. Do not overcook.

3.    Drain, reserving 1¼ cup of pasta water.

4.    While the pasta is cooking, coarsely grind or crush the fresh peppercorns in a mortar and pestle.

5.    In a large skillet, roast the ground pepper over medium heat about a ½  minute.

6.    Add the butter and olive oil. Cook until the butter has melted, 1 to 2 minutes.

7. Add 1 cup of the reserved starchy pasta water. Cook for a minute.
8. Add the drained al dente pasta to the pan and toss to coat. Turn off the heat.

1. Alternatively, instead of mixing in the pan, you can mix the cheese, pepper and pasta water in a bowl to form a sauce mixture.  Quickly add the pasta to the bowl and stir immediately. 
2. Slowly add the Pecorino Romano and Parmesan, start stirring immediately with a wooden spoon.
3. Continue stirring until the sauce is creamy and the cheese is completely melted.
4. If needed, add up to ¼ cup of extra pasta water a tablespoon at a time to loosen the sauce. Continue to gradually add in pasta water, as needed, until the cheese is completely melted and silky coating the pasta evenly.

13. Add salt and additional pepper to taste.
14. Garnish with parsley (optional)

NOTE: If clumps form in the cacio e pepe, it will still be tasty, but will lack a creamy texture. Practice makes perfect here. Try try again.

15.  Serve immediately to avoid the pasta from getting dry, garnished with Pecorino Romano cheese.

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