Bavette Cacio e Pepe

Name: Bavette Cacio e Pepe
Yield: serves 4
Ingredients: Kosher salt; 12 ounces bavette or linguine fine; 1/2 cup extra-virgin olive oil; 1 tablespoon plus 1 teaspoon fresh coarsley ground black pepper, plus more to taste; 1/4 cup freshly grated Parmigiano-Reggiano; 1/4 cup freshly grated pecorino romano; 4 teaspoons finishing-quality extra-virgin olive oil

January 26, 2012

This is a very simple Roman pasta dish made with nothing but black pepper and pecorino romano cheese. We believe in leaving traditional dishes alone, but we did make a couple of changes to this dish. We use bavette, in place of spaghetti, which is the shape traditionally used. And we cut the pecorino with Parmigiano because pecorino is so pungent that it can be overwhelming on its own. The pepper for this dish must be coarsely ground. I recommend you use Tellicherry peppercorns, a fragrant, flavorful variety from India. Coarsely grinding or cracking the pepper for this dish is the perfect excuse for breaking out the mortar and pestle.

Recipe notes

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