Bring a large pot of water to a rolling boil and season with sea-salt flakes. Add bucatini and cook until al dente, around 9-12 minutes. Reserve ½ cup of pasta water, then drain pasta.

In a large frying pan over medium heat, melt 2 tablespoons of unsalted butter until liquid and foamy, stirring occasionally.

Increase heat to high and add reserved pasta water, boiling for about 1 minute while stirring. Season with black pepper and a pinch of sea-salt.

Reduce heat to medium-low and whisk in grated pecorino cheese until melted and creamy. If sauce is too thick, add more reserved pasta water.

Add drained bucatini to the sauce, tossing gently to coat each strand well.

Transfer bucatini to plates, sprinkle with grated parmesan and chopped parsley before serving hot.