Cook macaroni according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).

In a pan, add the butter over low heat until melted. Using a slotted spoon, drain the macaroni and add into the pan with the butter. Toss well to combine.

Pour 2/3 cup of the macaroni cooking water into the pan. Add the Romano/parmesan cheese. Stir well, the sauce will thicken as it cooks.  If sauce is too thick, add an additional 2 tablespoons of the pasta cooking water at a time to thin out the sauce.

Once sauce has reached the desired thickness, add in the black pepper.  Serve the macaroni hot, topping with an extra sprinkle of parmesan cheese and fresh cracked black pepper.