- 2
4.5/5
(8 Votes)
Ingredients
- Kosher salt
- 6 ounces pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 tablespoons unsalted butter, cubed, divided
- 1 teaspoon freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
Preparation
Step 1
Bring 3 quarts water to a boil in a 5 quart
pot. Season with salt; add pasta and cook,
stirring occasionally, until about 2 minutes
before tender. Drain, reserving 3/4 cup 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 pasta and 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.