Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the bucatini pasta and cook until al dente, around 9-11 minutes. Reserve 1/3 cup of pasta water before draining.

Toast the Pepper: Heat a skillet over low heat, add the olive oil and coarsely ground black pepper. Toast for about 30 seconds until aromatic.

Make the Cheese Sauce: Add grated Parmesan and Pecorino Romano cheese to the skillet, then stir in reserved pasta water. Cook for 2-3 minutes until melted and creamy.

Combine Pasta and Sauce: Add drained bucatini to the skillet, tossing to coat the pasta in the sauce for about a minute.

Add the Peas: Stir in frozen peas and cook for an additional 2 minutes until heated through. Serve immediately.