Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes, or until just shy of al dente. Reserve 1½ cups of pasta water before draining the pasta.

While the pasta is cooking, melt the butter in a large, straight-sided skillet over medium heat until fully melted and smooth.

Add the freshly ground black pepper to the melted butter and toast the pepper by stirring it frequently for about 1-2 minutes, until it becomes fragrant.

Pour ½ cup of the reserved pasta water into the skillet with the butter and pepper mixture. Stir well to combine.

Add the drained pasta to the skillet. Turn off the heat and toss the pasta in the butter and pepper mixture until well-coated.

Sprinkle the grated Parmesan and Pecorino Romano cheeses over the pasta. Add another ½ cup of reserved pasta water, and toss until the pasta is evenly coated and a creamy sauce forms.

If the sauce is too thick, gradually add more reserved pasta water, stirring continuously, until you reach a light and creamy consistency.

Serve the pasta immediately, garnished with additional grated Parmesan and Pecorino Romano cheese if desired.