400g dried spaghetti
1 cup pecorino cheese, grated
1 cup grana padano cheese, grated
lots of black pepper
Cook spaghetti just under recommended cooking time, until al dente. Reserve 1 cup of pasta water, drain and set aside.
While the pasta is cooking, prepare the sauce. Over medium to low heat, add to a saucepan butter and cook until melted. Add in black pepper and stir to give it a mix, roughly about 2-3 minutes.
Once the butter starts to brown slightly reduce to a low heat, add spaghetti to the sauce and toss to combine. Add in cheeses and a using a little bit at a time, pour the pasta water into the spaghetti while stirring. This will help create a creamy sauce, so judge accordingly.
Serve cacio e pepe with extra grated cheese and black pepper.