Cacio e Pepe

Been dreaming of and occasionally finding this dish on menus since I saw it in a Tony Bourdain show on Rome.  Barb won't let me make it because she feels it'll go to my heart and goop up the place (my heart, that is). Got an opportunity to make It at my friends house on Father's Day and took the opportunity. Thanks Sheryl and Bob Levine.

Mis en place: unsalted butter, freshly ground pepper, grated Grana Padona or Parmegiano, grated Pecorino, and Bucatini. Also the recipe 

Boil bucatini and reserve a cup of pasta water. Al dente, no more.

Melt butter and cook the grated black pepper a couple minutes.  

Add 1/2 cup of reserved pasta water and

Bring to simmer. Add pasta and more bitter. Reduce heat to low and add Grana  Padano or Parm. Remove from heat and add Pecorino. Stir and toss til pasta is all coated. Add more water if it seems dry.

Sous chef and hostess Sheryl.

A veritable ting of booty! Don't add nuttin else! Had it wit a Super Tuscan style of wine from Argentina... Whatever.

Enjoy. 

Recipe was from Bon Appetit website. 

A monkey can make this and thrill a

crowd.