Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Bring a large pot ¾ full of water to a boil. Season with salt; add fresh pasta and cook, stirring occasionally, about 2 minutes until tender. Drain, reserving ³⁄₄ cup pasta cooking water.

Over medium heat, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan until toasted, about 1 minute.

Add ¹⁄₂ cup reserved pasta water to the pan 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, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if the sauce seems dry.)

Transfer pasta to warm bowls and serve.