Cacio E Pepe

• 12 ounces spaghetti
• 6 tablespoons unsalted butter
• 2 teaspoons coarsely cracked black pepper
• 1 cup finely grated Parmigiano- Reggiano (use a Microplane or the smallest holes of a box grater)
• 1/2 cup finely grated Pecorino Romano (use a Microplane or the smallest holes of a box grater)

1. Bring a large pot of salted water to a boil; add the pasta and cook until al dente.
2. Meanwhile, melt the butter in a heavy frying pan over medium heat. Add the pepper and cook, swirling the pan, until it begins to sizzle, about 1 minute. Set aside.
3. When the pasta is al dente, use tongs to transfer it tornthe frying pan and place the pan over low heat (keep the pot of pasta water nearby: you may need it). Add the Parmigiano and 1/2 cup of the pasta cooking water to the frying pan and, with tongs, immediately toss the pasta until the cheese melts; you want to keep everything moving so the cheese doesn't sink to the bottom of the pan and start clumping. If a film of cheese begins to form on the bottom of your pan, reduce the heat and continue tossing. Add more pasta cooking water as necessary; the sauce should be creamy and emulsified and coat each strand of pasta.
4. Remove from the heat, stir in the Pecorino, and toss to coat. Transfer to bowls and serve hot.

spaghetti, unsalted butter, black pepper, grater, romano

Taken from food52.com/recipes/80424-cacio-e-pepe (may not work)