Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of starchy pasta water before draining.

In a skillet over medium heat, melt 3 tablespoons of butter until bubbly. Add 1 teaspoon of freshly ground black pepper, stirring for about 30 seconds.

Drain the pasta, reserving the pasta water. Add the pasta to the skillet and toss gently to coat in the butter and pepper.

Gradually add reserved pasta water, starting with ½ cup, while tossing. Stir in 1 cup each of grated Pecorino Romano and Parmesan cheese until melted and creamy.

Plate the dish and garnish with extra grated cheese and black pepper. Serve hot to enjoy the comforting richness of this classic dish!