Best Bavette Cacio e Pepe

Name: Best Bavette Cacio e Pepe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 1 pound bavette pasta; 2 Tbsp kosher salt; 3 Tbsp extra virgin olive oil + 1 Tbsp more for finishing; 6 Tbsp butter; 2 ½ Tbsp freshly ground black pepper + 1 tsp for serving; 1 ½ cups freshly grated Cacio de Roma; 1 ½ cups freshly grated Pecorino Romano

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Calories
980 kcal
Course
Others

Best Bavette Cacio e Pepe

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 pound bavette pasta
2 Tbsp kosher salt
3 Tbsp extra virgin olive oil + 1 Tbsp more for finishing
6 Tbsp butter
2 ½ Tbsp freshly ground black pepper + 1 tsp for serving
1 ½ cups freshly grated Cacio de Roma
1 ½ cups freshly grated Pecorino Romano plus extra for serving

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Instructions

All ingredients ready? Let's begin!
In a large pot over high heat, bring 6 quarts of water and 2 tablespoons of salt to a boil. Drop the pasta into the boiling water and reduce the heat so the water is at a rolling simmer. Cook according to the directions on the packaging minus one minute of time.
Into a large sauté pan or skillet over low heat, add 3 tablespoons of olive oil and the butter. Heat until the butter just melts, then turn off the heat.
Once the pasta is about one minute short of the package directions for slightly al dente, turn the heat back on to medium under the sauté pan. Take 2 ladles of pasta cooking water and add it to the oil and butter in the sauté. Allow this to come to a rolling boil.
Add a small handful of each of the cheeses and allow that to melt into the sauce.
Using tongs or a spider, remove the noodles from the pot into the sauté pan. Add the pepper and toss to coat everything with tongs or spoons. Add 1 or 2 more ladles of the pasta water and toss again.
Add the rest of the cheese, except what is being reserved for finishing the dish, and turn off the heat.
Toss really well. Drizzle with the last tablespoon of olive oil over the pasta. Keep tossing well while you add another ladle of pasta water until a thick sauce forms and coats all the pasta.
Serve while warm with additional cheese and 1 teaspoon of pepper on top.

Nutrition Information

Show Details

Calories 980kcal (49%) Carbohydrates 94g (31%) Protein 33g (66%) Fat 52g (80%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Cholesterol 127mg (42%) Sodium 4237mg (177%) Potassium 479mg (14%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1356IU (27%) Calcium 550mg (55%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 980 kcal

% Daily Value*

Calories	980kcal	49%
Carbohydrates	94g	31%
Protein	33g	66%
Fat	52g	80%
Saturated Fat	26g	130%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	19g	95%
Cholesterol	127mg	42%
Sodium	4237mg	177%
Potassium	479mg	10%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	1356IU	27%
Calcium	550mg	55%
Iron	2mg	11%