Bring 3 quarts water to a boil in a 5-qt. pot over high heat. Season boiling water with kosher salt; add 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti) and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water. Meanwhile, melt 2 Tbsp. unsalted butter, cubed, in a Dutch oven or other large pot or skillet over medium heat. Add 1 tsp. coarsely ground black pepper and cook, swirling pan, until toasted about 1 minute. Add ½ cup reserved pasta water to skillet and bring to a simmer. Add cooked pasta and remaining 1 Tbsp. unsalted butter, cubed. Reduce burner to low heat and add ¾ cup finely grated Grana Padano or Parmesan cheese, stirring and tossing with tongs until melted. Remove pan from heat; add ⅓ cup finely grated Pecorino Romano cheese, 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, garnish with more black pepper, and serve. Editor’s note: This cacio e pepe recipe was first printed in our May 2011 issue. Head this way for more of our very best pasta recipes →