Cacio e pepe, the classic Italian pasta dish that translates to "cheese and pepper" is the perfect example that simple doesn't have to mean boring.
Bring well-salted water to a boil (about half the water you would normally use to boil pasta). Add the bucatini and cook al dente (1-2 mins less than fully cooked).
While the pasta cooks, grate the cheese either with a microplane or a the fine side of a box grater.
Reserve 2 cups pasta water and then drain the pasta.
In a large skillet (that can accommodate all of the pasta), melt the butter over medium heat and add the pepper. Add half of the grated cheese while stirring and then add 2/3 cup reserved pasta water while consistently stirring.
Add the cooked pasta to the pan, using tongs to toss and mix in. Sprinkle in the remaining cheese with a tablepsoon of the pasta water at a time until the sauce is creamy and the pasta is well coated. Taste and adjust seasoning.
Serve immediately with a sprinkle of cheese over the top.