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Fill a medium pot halfway with water, add 2 tablespoons salt, and bring to a boil.
Add orzo, give it one big stir, and then cook undisturbed to al dente according to package instructions. Adjust heat as necessary to maintain a boil or very brisk simmer without letting the pot overflow.
Drain pasta and place back into pot.
Toss with butter and lemon juice until butter is melted.
Stir in parmesan or pecorino and plenty of freshly ground black pepper, and serve.