Step 1: Prepare the Breadcrumbs ; In a small skillet, heat olive oil over medium heat. Add the breadcrumbs and a pinch of salt. Toast, stirring constantly, until golden brown and crispy (about 3–4 minutes). Remove from heat and stir in parsley if using. Transfer to a bowl and set aside.

Step 2: Cook the Pasta : Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve about 1½ cups of the starchy pasta water before draining.

Step 3: Make the Brown Butter :In a large skillet, melt the butter over medium heat. Continue cooking, swirling the pan often, until the butter turns golden brown and gives off a nutty aroma (about 4–5 minutes). Be careful not to burn it. Once browned, reduce the heat to low.

Step 4: Add the Pepper : Add freshly cracked black pepper to the brown butter and let it toast gently for about 30 seconds to bring out its fragrance.

Step 5: Combine the Pasta and Sauce : Add the drained pasta to the skillet with the brown butter and toss well to coat. Gradually add a little pasta water at a time, stirring constantly, until the sauce begins to emulsify.

Step 6: Add the Cheese : Remove the skillet from the heat. Slowly sprinkle in the Pecorino Romano and Parmesan cheeses while tossing vigorously to combine. Continue to add small amounts of pasta water as needed until the sauce becomes creamy and clings to the pasta.

Step 7: Serve and Garnish : Divide the pasta among plates or bowls. Top each serving with crispy breadcrumbs, extra grated cheese, and a final sprinkle of black pepper. Serve immediately.