Photo: Bavette with Cheese and Pepper: Bavette Cacio e Pepe Recipe
Ingredients
- 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
- Salt
Directions
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.
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By bkutok
Larchmont, NY
on December 22, 2011
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Or use no oil, just pasta water.
By londonhous
Maryland
on May 27, 2011
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Very tastey- quick and easy to make as well. Made it for my wife who is a vegan. She loved it! Have made it with and without butter, as some other chefs only call for olive oil- I prefered it with butter in the recipe.
By russ.gladden_71...
Tucson, AZ
on October 07, 2010
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I think it's terrific, and I don't think I'd challenge Mario on what the real Italian recipe is. Although I did cut back to 2T olive oil and kept the 2T butter, it is absolutely delicious and rich. I'm sure you could make it without any added fat, but I for one wouldn't want to. It is a simple, exquisite dish.
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