Bavette with Cheese and Pepper: Bavette Cacio e Pepe

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Or use no oil, just pasta water.

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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.

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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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This pasta is great. The flavors are so simple, and yet unbelievably fabulous. Definitely worth making.

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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.

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