cacio e pepe

Ingredients:

Kosher salt

6 ounces fresh pasta (such as egg tagliolini, bucatini, or spaghetti)

3 tablespoons unsalted butter, cubed, divided

1/2 teaspoon freshly cracked black pepper

3/4 cup finely grated Grana Padano or Parmesan

1/3 cup finely grated Pecorino

Directions:

Bring water to a boil in a large pot. Add a couple big pinches of kosher salt; add the pasta and cook, stirring occasionally, until about 2 minutes before tender. (Note if using dried pasta follow the package and cook until is almost al dente.) 

Drain the pasta reserving 3/4 cup of the pasta cooking water.

Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add the pasta and the remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Serves 2

(For a luxurious addition- substitute 1 tablespoon of truffle butter for the unsalted butter at the end)