Cacio E Pepe With Lemon

• coarse salt
• 8 oz spaghetti or bucatini
• 1/2 stick unsalted butter, cut into 4 pieces, softened
• 3 oz Grana Padano cheese, grated (1 cup)
• 2 tsp freshly cracked pepper
• 3/4 oz Pecorino Romano cheese
• 1 small lemon (preferably Meyer)
• High-quality extra virgin olive oil; for drizzling

1. Undercook the pasta -- cook until very al dente (about 2 minutes). Reserve 1 cup pasta water before draining.
2. Transfer pasta to a 12" skillet. Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy.
3. Reduce heat to low, and mix in Grana Padano and cracked pepper.
4. Toss pasta with tongs to thoroughly coat it with sauce. Keep everything at a gentle simmer just until cheese melts and sauce thickens slightly; about 1 minute.
5. Remove from heat, stir in Pecorino Romano. Zest the lemon over the pasta.
6. If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm bowls. Drizzle each with oil and lemon juice. Serve immediately.

salt, bucatini, unsalted butter, padano cheese, pepper, romano cheese, lemon, olive oil

Taken from www.epicurious.com/recipes/member/views/cacio-e-pepe-with-lemon-52368041 (may not work)