Bavette with Cheese and Pepper: Bavette Cacio e Pepe

Show: Molto MarioEpisode: Trastevere

Rated: 3 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
20 min
Level:
--
Yield:
Yield: 4 servings

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Times:

Prep: 5 min
Inactive Prep: --
Cook: 20 min
Total:: 25 min

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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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Comments & Reviews

recipe Bavette with Cheese and Pepper: Bavette Cacio e Pepe
Brandy Waller, TX 02-05-2010
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Completely AWESOME!
Rated: 5 stars out of 5

This pasta is great. The flavors are so simple, and yet unbelievably fabulous. Definitely worth making.
recipe Bavette with Cheese and Pepper: Bavette Cacio e Pepe
Anonymous 03-29-2008
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Sorry Mario!
Rated: 1 stars out of 5

I love you Mario, you are my favorite of all chefs but this recipe is not the real Roman recipe. The real recipe does not... need oil or butter. You basically use a mix of grated parmesan and pecorino romano cheeses. When you put the pasta to boil, you reserve a bit of the hot water it boiled in mix it with the pasta, cheeses and pepper.Read more
recipe Bavette with Cheese and Pepper: Bavette Cacio e Pepe
BRYAN fort worth, TX 05-20-2004
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excellent
Rated: 4 stars out of 5

would share this pasta with all my friends. good job malto. -bryan L