Cacio Pepe

Ingredients

8 ounces bucatini or spaghetti

Kosher salt

A drizzle of olive oil for tossing the pasta

Freshly cracked black pepper, to taste

4 tablespoons butter

1 cup finely grated Pecorino cheese

1 cup finely grated Parmesan cheese, plus more for serving
 

Bring a large pot of salted water to a boil. Cooked the pasta according to package instructions until al dente. Remove pasta, and toss in a little olive oil to keep it from sticking. Save some of the cooking water. 
 

Melt the butter in a large saute pan, add as much fresh cracker pepper as you like to the pan. Add about 1 cup of the reserved cooking water to the butter. Bring the mixture to a boil and swirl the pan to emulsify the mixture. Add the pasta to the pan and heat through. Stir in the cheeses, taste for seasoning. Serve immediately with some freshly grated parmesan over the top.