Bring 4 cups of water to a boil over high heat and season with a ½ teaspoon of salt. Stir in the orzo and cook for 6 to 8 minutes or just until al dente.
Meanwhile, place a skillet over medium heat. Toast 1 teaspoon of pepper until it smells spicy and fragrant, about 1 to 2 minutes.
Turn the heat down to medium-low and, using a mesh strainer, scoop the noodles straight into the pan with the pepper. Add ½ cup of the remaining cooking liquid to the pan along with the Pecorino and Parmigiano and stir and toss vigorously until a creamy sauce forms, adding more pasta cooking liquid if needed.
Season to taste with salt and extra pepper, if needed, and serve immediately.
