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