Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated romano and parmesan cheese with fresh cracked pepper. Stir it with a fork to make a paste. 

Drop the paste on top of the pasta, then stir fast and hard for about 3 to 4 minutes. The harder and faster the better - almost like whisking with a spoon. If the sauce is too thick, add more pasta water, a little at a time.

When everything is well blended into a creamy sauce, serve it immediately!