Preheat the oven to 450˚F. Line a baking sheet with a silicone mat or parchment paper.

In a large bowl, add broccoli, oil, lemon juice, and red pepper flakes. Season with salt and pepper, then toss to combine. Spread out in a single layer on the prepared baking sheet.

Roast broccoli for 10 minutes. Remove from oven and set aside.

Bring a large pot of salted water to a boil over high heat. Once boiling, add bucatini and cook until just al dente (about 2 minutes shy of the instructions on the package).

While the pasta cooks, melt butter for the pasta. Add pepper and cook for about 30 seconds to allow it to bloom. Turn off the heat and set aside for the moment.

Once pasta is done, use tongs to transfer the pasta to the skillet with melted butter and pepper. Add 1/3 cup of reserved pasta water to the pan and toss the pasta to combine. Sprinkle over a quarter of the grated pecorino romano cheese (or parmesan) and toss the pasta to combine. Add the cheese in these small increments, waiting until the cheese has melted in between each addition, to create the creamy sauce.

If the sauce is too thick, add a few tablespoons of pasta water as needed. The cheese will melted and form a smooth glossy sauce.

Fold in the broccoli florets and serve pasta immediately. I recommend serving with extra freshly ground pepper and plenty of freshly grated cheese. Enjoy right away!