Boil a large pot of salted water and cook bucatini pasta according to package instructions, about 9-11 minutes, until al dente. Reserve 1/3 cup of pasta water before draining.

In a large skillet, heat olive oil over low heat. Add the coarsely ground black pepper and toast for about 30 seconds until fragrant.

Stir in the grated Parmesan and Pecorino Romano, then gradually pour in the reserved pasta water, stirring until the cheeses melt into a creamy sauce.

Add the drained bucatini to the skillet and toss for about one minute over low heat, ensuring it is coated in the sauce.

Fold in the frozen peas and cook until heated through, about 1-2 minutes. Ensure everything is well combined before serving.

Serve immediately, garnishing with extra cheese or cracked pepper if desired.