Bring a pot to a boil over high heat and season with salt.
Meanwhile, in a medium to large sized skillet, toast coarse ground black pepper on medium-high heat for approximately 10 seconds or until fragrant. Add the olive oil and 2 teaspoons over medium-high heat until the butter has melted. Remove skillet from heat.
Drop the bucatini in the salted boiling water and cook for approximately 3 minutes or until al dente. Drain pasta, reserving ½ cup of pasta water.
Transfer the pasta to skillet, then add ¼ cup of the pasta water. Toss together and add in parmesan and remaining 4 teaspoons. Drizzle in the remaining ¼ cup of pasta water slowly. Stir and toss until parmesan is melted and pasta is coated. Adjust with salt to taste.
Transfer to a plate and top with Pecorino Romano to taste.