Best Bavette Cacio e Pepe
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 plus extra for serving
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.
Video
Nutrition
Calories: 980kcal | Carbohydrates: 94g | Protein: 33g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 127mg | Sodium: 4237mg | Potassium: 479mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1356IU | Calcium: 550mg | Iron: 2mg