Bavette with Cheese and Pepper: Bavette Cacio e Pepe

1. 1

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. 2

   In a large saute pan, heat the olive oil over high heat until it is almost smoking.

3. 3

   Meanwhile, cook the pasta in the boiling water according to the package directions, until al dente.

4. 4

   Drain the pasta, reserving the cooking liquid, and add to the saute pan with the oil.

5. 5

   Add the butter and toss over high heat 1 minute.

6. 6

   Grate plenty of cheese and black pepper over, add salt if necessary and serve immediately, divided evenly among 4 warmed pasta bowls.

No nutritional information available.

No additional tips available.