You are here: Home » Recipes » Bavette Cacio and Pepe Bavette Cacio and Pepe Recipe by Relish Contributor 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. PrintEmail 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. Ingredients 1 pound fresh fettuccine pasta Salt, to taste Water2 tablespoons extra-virgin olive oil1/2 cup pecorino Romano cheese Fresh-ground black pepper, to taste Flat-leaf parsley Instructions 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.