Cacio e Pepe

My daughter had eaten this dish at an Italian restaurant in London.  She raved about it.  So when we were in NYC for a family reunion, we went to Mario Batali's food court and grocery, Eataly.  You go to this place and you are in a foodie's heaven.  We located a table in the pasta section and quickly ordered the Cacio e Pepe.  Right behind our table was an eat in bar with high backless stools.  Eataly soon became, at least for us, Buttaly.  There was a worker of some profession (in jeans and tee shirt) with at least 2 inches of his butt crack showing.  We called the manager over and asked if he could please ask the guy to pull up his pants.  Nope.  But we can put you at another table.  Now that's customer no service.  This dish is delicious with not a healthy bite in it.  I recommend it for an appetizer.  Or a small dinner with a salad.  It is very rich.  It's also a dish that once started, you have to be hands on for about 10 minutes.  Bon appetito from Bon Appetit magazine.

Ingredients

• Kosher salt
• 6 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

Preparation

• Bring 3 quarts water to a boil in a 5-qt. 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 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 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.