Bavette with Cheese and Pepper: Bavette Cacio e Pepe
- 1/4 cup extra-virgin olive oil
- 1 pound bavette or linguini fine
- 2 tablespoons butter
- Cacio di Roma, for grating
- Freshly ground black pepper
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a large saute pan, heat the olive oil over high heat until it is almost smoking. Meanwhile, cook the pasta in the boiling water according to the package directions, until al dente. Drain the pasta, reserving the cooking liquid, and add to the saute pan with the oil. Add the butter and toss over high heat 1 minute. Grate plenty of cheese and black pepper over, add salt if necessary and serve immediately, divided evenly among 4 warmed pasta bowls.
Recipe copyright 2000, Mario Batali. All Rights Reserved.