Bavette Cacio and Pepe

  • Yield 4 servings

Swirled with extra-virgin olive oil, cracked peppercorns, parsley and freshly grated pecorino Romano, the pasta dish is a study in simplicity.

Bavette is a flat pasta from Genoa that’s much like Fettuccine. Cacio is a pecorino Romano cheese. Shred it over the pasta just before serving.


1 pound fresh fettuccine pasta
Salt, to taste
2 tablespoons extra-virgin olive oil
1/2 cup pecorino Romano cheese
Fresh-ground black pepper, to taste
Flat-leaf parsley


  1. Cook the pasta in plenty of boiling salted water, according to package directions. Drain the pasta, place in a serving bowl and top with the olive oil, cheese, pepper and parsley. Serve immediately.



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