Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook until al dente, about 8–10 minutes. Reserve 1 to 2 cups of the starchy cooking water; drain the pasta.

In a large skillet over medium heat, melt 3 tablespoons of unsalted butter until just bubbly, about 1-2 minutes.

Once melted, add 1 teaspoon of freshly ground black pepper to the skillet and sauté for about 30 seconds until fragrant.

Add the drained pasta to the skillet with the melted butter and pepper. Toss well. Gradually sprinkle in 1 cup of Pecorino Romano and 1 cup of Parmesan cheese, tossing continuously until melted.

Slowly add reserved pasta water, a little at a time, tossing until the sauce is creamy and clinging to the pasta.

Plate the pasta, sprinkle additional grated cheese on top, and finish with an extra twist of black pepper. Serve immediately.