Cacio e Pepe

1 box b&o ritrovo bucatini

6 T butter, divided

3 tsp. freshly cracked black pepper

2-3 cups finely grated b&o parmigiana reggiano

1 cup finely grated b&o pecorino romano

1 ball b&o belper knolle

Bring 6 quarts water to a boil in a large non-stick pot. Add in a good handful of salt, then add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 2-3 cups pasta cooking water.

While pasta is cooking, melt 4 T. butter in a skillet over medium heat. Add ground pepper and cook about 1 minute. Add 1 1/2 cups reserved pasta water to skillet and bring to a simmer. 

Return drained pasta to large pot and add remaining butter, and the pepper/butter/water mixture from skillet. Reduce heat to low and add in the parmigiana reggiano, stirring and tossing with a wooden spoon or tongs until melted. Remove pan from heat, add in pecorino romano, stirring and tossing until the sauce coats the pasta. Add more pasta water if pasta seems dry. Serve pasta in warm bowls and shave with a garnish of belper knolle. Serve this amazing pasta dish with a nice red wine from our wine wall in encinitas. Mangia!~ @ Baker & Olive