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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




  • 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. Step 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. Step 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. Step 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. Step 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. Step 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.

The Martha Stewart Show, October 2010



Reviews (1)

  • 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.