In a large pot, bring salted water to a rolling boil over high heat. Add 1 pound of Nodi Marini or spaghetti and cook according to package instructions until al dente, typically about 8-10 minutes. Remember to reserve 1 cup of the pasta water before draining for later use. Drain the pasta and set it aside, keeping it warm.

In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. As the butter begins to foam, add 1 teaspoon of freshly ground black pepper, toasting it for about 30 seconds.

Transfer the cooked pasta straight from the pot into the skillet with the melted butter and pepper. Toss the pasta to ensure it’s evenly coated with the butter mixture.

Gradually add the reserved pasta water, a little at a time, about 1/4 cup initially. Mix in 1 cup of freshly grated Pecorino Romano cheese and 1 cup of Parmesan cheese, stirring continuously until the sauce reaches your desired creaminess.

Once the sauce is creamy, remove the skillet from heat. Plate the Cacio E Pepe into warm bowls, and sprinkle with extra cheese and freshly cracked black pepper.