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Bavette Cacio e Pepe

Thin linguini with sheep's cheese and black pepper makes a simple, flavorful weeknight meal. The recipe comes from chef Mario Batali.

  • Servings: 4
Bavette Cacio e Pepe

Source: The Martha Stewart Show, October 2010


  • 2 tablespoons coarse salt
  • 1 pound bavette or fine linguine
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups freshly grated Cacio di Roma cheese
  • 1 1/2 cups freshly grated pecorino Romano cheese, plus extra for serving
  • 3 tablespoons freshly ground black pepper


  1. Fill a large pot with 24 cups water; bring to a boil over high heat. Add salt and return to a boil; add pasta and cook until al dente, 1 minute less than suggested on the package directions.

  2. Meanwhile, in a large skillet, heat 1/4 cup olive oil and butter over low heat until butter is just melted. Turn off heat.

  3. When pasta is finished cooking, turn heat back on under skillet and add 1/2 cup pasta cooking water; bring to a boil. Add a small handful of cheese to skillet and let melt.

  4. Drain pasta, reserving some of the cooking liquid. Add pasta to skillet along with pepper and toss, using tongs, to combine; add 1/2 cup reserved pasta cooking liquid.

  5. Add remaining cheese to skillet and remove from heat; let melt on top of pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil; toss, adding additional pasta cooking liquid, until pasta is well coated. Serve immediately with additional pecorino and pepper.

Reviews (1)

  • LesliS 14 Nov, 2010

    This is so good! I have made it several times, sometimes varying the cheese, and it was delicious every time. A very easy, quick side or main dish.

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