Bring a large pot of salted water to a rolling boil. Add 1 pound of pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve approximately 1 cup of the starchy pasta water before draining the pasta in a colander.

In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Once melted, add 1 teaspoon of freshly ground black pepper and sauté for about 1 minute until fragrant.

Add the drained, al dente pasta directly to the skillet with the butter and pepper. Use tongs to toss the pasta well, gradually pour in the reserved pasta water, about 1/4 cup at a time, continue tossing until the sauce becomes creamy.

Stir in 1 cup of freshly grated Parmesan cheese and 1 cup of freshly grated Pecorino Romano cheese, mixing until the cheeses melt and combine seamlessly with the pasta.

Plate your Giada De Laurentiis Cacio E Pepe in individual servings. Top generously with extra grated cheese and a sprinkle of freshly cracked black pepper.