Cacio E Pepe

This is another epicurious.com recipe.  The blurb on that site says this dish is "magnificent".  I really can't argue with them.  It is a very simple dish that, to me, exemplifies comfort food.  I grew up eating a dish called alio y olio.  This dish is very similar in its simplicity but does not contain either garlic or oil.  Cacio E Pepe is quite literally translated to just cheese and pepper.  There isn't much else involved.  I never thought it would appeal to me but it is a version of, well, let's call it "Italian Mac & Cheese".  If you want to try making this, go with this version of it.  I think epicurious.com got it right.  Enjoy!

Cacio E Pepe
Yield: 2 servings

Ingredients:

Kosher salt
6 ounces pasta (such as egg tagliolini, bucatini or spaghetti)
3 tablespoons unsalted butter, cubed, divided
1 teaspoon freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan cheese
1/3 cup finely grated Pecorino

Preparation:

Bring 3 quarts water to a boil in a 5 quart pot. Season with sale; add pasta and cook, stirring occasionally, until about 2 minutes before tender.  Drain, reserving 3/4 cup pasta cooking water.  (I did this the day before I made this dish because I discovered that when you cook pasta and cool it over night in a refrigerator it cuts the carbs in half.  Just put the cooked noodles into hot water to reconstitute them. I'm all about reducing carbs but I love pasta.)

Meanwhile, melt 2 tablespoons 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 until cheese melts and sauce coat the pasta and pasta is al dente.  (Add more pasta water if sauce seems dry.)  Transfer pasta to warm bowls and serve.