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Bavette with Cheese and Pepper: Bavette Cacio e Pepe Recipe

Bavette with Cheese and Pepper: Bavette Cacio e Pepe

Mario Batali

Recipe copyright 2000, Mario Batali. All Rights Reserved.

Show: Molto MarioEpisode: Trastevere

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on December 22, 2011

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    Or use no oil, just pasta water.

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  • 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.

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  • 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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  • on February 05, 2010

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

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  • on March 29, 2008

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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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  • on May 20, 2004

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

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