Cacio e Pepe

This recipe is from the May 2011 bon appetit. I basically followed the original recipe except that I found I needed much more of the pasta water than the recipe called for and I couldn't get Grana Padano at my grocery store, so I used parmesan instead. I also added 2 ounces of pasta so it was half the package (easier to measure) and so we could give some to Camille, who actually ate some.

Here's how I made it:

8 ounces bucatini pasta (it's a thick spaghetti)

3 tablespoons unsalted butter

1 teaspoon freshly cracked pepper

3/4 cup grated parmesan cheese

1/3 cup grated pecorino romano cheese

Bring about 3 quarts of salted water to a boil. Add pasta and cook 2 minutes less than the cooking time specified on the package. Drain, reserving 1 1/2 cups of the pasta cooking water.

Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook swirling pan until toasted, about 1 minute.

Add about 1 cup of the pasta water to the skillet and bring to a simmer. Add pasta and remaining 1 tablespoon butter. Reduce heat to low and add the parmesan cheese, stirring and tossing with tongs until melted. Remove from heat. Add pecorino romano cheese stirring and tossing until the cheese melts and the sauce coats the pasta. Add more pasta water if the sauce seems dry. Makes 2 large servings.