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Cook 8 oz. pasta (such as spaghetti, tagliolini, or bucatini) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
Meanwhile, melt 1 Tbsp. chilled unsalted butter, cut into pieces, in a large high-sided skillet over medium heat. Add 1½ tsp. coarsely ground pepper and cook, swirling pan, until toasted, about 1 minute.
Pour ¾ cup reserved pasta cooking liquid into skillet and bring to a simmer. Add pasta and remaining 3 Tbsp. chilled unsalted butter, cut into pieces. Reduce heat to low, add 3 oz. Grana Padano or Parmesan, grated on the smallest holes of a box grater, and cook, stirring and tossing with tongs, until cheese is melted and pasta is al dente, about 2 minutes.
Remove pan from heat; add 1½ oz. Pecorino Romano, grated on the smallest holes of a box grater, and toss, adding more pasta cooking liquid if sauce is dry, until cheese is melted and sauce coats pasta. Divide cacio e pepe among warm bowls; season with more pepper.