Bring a pot of water to boil. Salt (to taste) generously and cook Egg Noodles (6 ounce) according to package directions. Before you drain, reserve 1 cup of the pasta water.
In a wide frying pan melt Butter (4 tablespoon). Once melted, add the Ground Black Pepper (1 teaspoon) and about 1/2 cup of the pasta water (reserve the other half).
Once the pasta water is boiling, slowly add the Pecorino Romano Cheese (75 gram) and Parmesan Cheese (25 gram), stirring continuously until it’s all mixed in. Add a bit more pasta water if the mixture seems too dry - you want the noodles to be coated in the sauce without too much clumping or extra liquid.
Taste and adjust the amount of salt if needed. Add the drained pasta into the pan and stir to coat with sauce. If it still seems too sticky, add a bit more butter. Serve in large bowls garnished with additional Freshly Ground Black Pepper (to taste).