Ingredients:
Kosher salt6-8 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino
Directions:
Bring 3 quarts water to a boil in a large pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.Melt 2 Tbsp. 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 pasta and remaining butter. Reduce heat to low (very low) and add Grana Padano or Parmesan, 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.)
