When draining keep the pasta waterfor the sauce!!!!!
In a large skillet. Preferably a non stick skillet not a cast iron. Cast iron will be too heavy to toss the pasta later. Add 1 TBSP of olive oil. Heat to medium.
Add your freshly grounded black pepper to the pan and toast the pepper on medium heat for 1 minute.
Add 1/4 cup of reserved pasta water to the skillet where the black pepper is. Then add in the pasta. Toss to combine.
In a large bowl combine 1 cup of reserved pasta water to your grated cheese. Stir to combine.
Add the grated cheese mixture to the pasta. Toss to combine.
Cook until cheese melts, about 30 seconds.
Add peas and salami to the pasta. Toss to combine.
Plate: Place pasta on a plate and top with more freshly grated Percorino cheese and black pepper.
Notes
Bronze dyed pastas will absorb more water, provide a starchier water for your sauce, and possibly a rougher texture for your sauce to cling onto. Here’s a good video by Ethan Chlebowski explaining this.
Samantha 
