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1
Fill a pasta pot or a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat.
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2
If you are not using a pasta pot, put a colander in the sink or have a wire strainer handy to lift the pasta out of the pot.
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3
Drop the bavette into the boiling water, stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta, using the time indicated on the package as a guide, until its al dente.
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4
While the pasta is cooking, combine the olive oil, pepper, and 1/2 cup of the pasta cooking water in a large saute pan.
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5
About 1 minute before the pasta is done, place the sauce over high heat.
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6
Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add the pasta to the pan with the sauce.
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7
Cook the pasta with the sauce for 2 minutes, stirring with a rubber spatula or tongs, to stain the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening.
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8
Turn off the heat and let the pasta rest in the pan for 1 minute.
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9
(Letting the pasta rest before you add the cheese prevents it from melting and becoming stringy.)
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10
Add the grated Parmigiano-Reggiano and pecorino romano, stirring vigorously and shaking the pan until the oil and cheese form a homogenous, emulsified sauce.
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11
Drizzle the finishing-quality olive oil over the pasta and stir quickly to combine.
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12
Use tongs to lift the bavette out of the pan and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound.
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13
Spoon any sauce left in the pan over the pasta.
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14
Coarsely grind black pepper over the pasta, if desired, and serve.
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15
Cesanese di Olevano Romano (Lazio)
