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Bring a large saucepan of salted water to the boil over high heat. Cook the pasta according to package instructions, stirring occasionally. 2 minutes before the stated end cook time on the package, scoop out ¾ cup pasta water, then drain the pasta with a colander.While the pasta is cooking, make the salad by combining the ingredients in a large serving bowl. Season to taste with salt and pepper. Toss gently to dress.Melt half the butter in a large frying pan over medium heat. Add the pepper and cook, swirling to toast, for 1 minute. In a small jug, combine ½ cup reserved pasta water with half the Grana Padano cheese and whisk to emulsify, then add to the pan with the pasta and remaining butter. Reduce the heat to low, then add the remaining Grana Padano cheese to the pan, continually stirring and tossing until the cheese melts. Remove the cacio e pepe from the heat and add the Pecorino cheese, stirring and tossing with tongs until the cheese sauce coats the pasta. Add an extra splash of pasta water if needed.Divide the cacio e pepe between warmed bowls and serve with the fennel salad.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at