Kosher salt
6oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3Tbsp. unsalted butter, cubed, divided
1tsp. French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz
¾cup finely grated Grana Padano or Parmesan
⅓cup finely grated Pecorino
Preparation
Step 1 Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
Step 2 Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Step 3 Add ½ 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 with tongs until melted. Remove pan from heat; add Pecorino & French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz, 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 and serve.
Sardines & Chocolat 