Boil the pasta in salted water for a few minutes, then transfer it to a skillet and continue cooking, adding pasta cooking water gradually as you would with risotto.

In a separate bowl, make a creamy sauce by mixing the cheeses (70% Pecorino Romano and 30% Parmesan), freshly ground black pepper, and a few tablespoons of hot pasta cooking water.

When the pasta is done, turn off the heat and toss it with the cheese sauce in the bowl until creamy.

Finish with a sprinkle of freshly ground black pepper.