1 pound spaghetti or bucatini
1 tablespoon freshly cracked pepper
3 tablespoons truffle or regular butter
1 tablespoon truffle oil
1 cup freshly grated Pecorino-Romano or Parmigiano Reggiano cheese
2 balls burrata
Fleur de sel or your favorite finishing salt
Truffle honey or regular honey, optional
Bring a large pot of heavily salted water to a boil for the pasta. Boil the pasta until al dente - I have found this is usually about 2 minutes less than the package directions. Using tongs, pull out the pasta and place in a large bowl. Keep the pot of pasta water - you will need it later to bring the sauce together.
In a large sauté pan over medium-low heat, add the cracked pepper and cook for 30 seconds to one minute or until fragrant. Stir in the butter and olive oil until melted. Ladle in 1/2 cup of pasta water into the pan and stir until everything is combined. Turn off the heat, then add the cooked pasta with 1/2 cup of the cheese and about 1/2 cup of of pasta water. Toss together with tongs until creamy. Then add the rest of the cheese and more pasta water and toss together. Continue adding pasta water and cheese until a desired creaminess is reached. It should be light and extra creamy. Serve in pasta bowls, top with burrata, more pepper, a sprinkle of fleur de sel, and a light drizzle of honey, if desired.