Cacio e pepe

Adapted from Mario Batali

500 g bavette or linguini fine
extra-virgin olive oil
110 g butter
freshly ground black pepper
freshly grated Cacio di Roma
freshly grated Pecorino Romano
2 pinches of Kosher salt

Heat the olive oil in a pan. Cook the pasta al dente. Drain but reserve the pasta water. Add the pasta to the pan. Add the butter and toss. Add cheeses and pepper. Serve immediately.

~Jessica

P.S. Yes, yes, I know I sauteed onions, garlic, and 1/2 a carrot in the butter and olive oil. And I threw in a handful of fresh parsley because I had it and color is pretty. Your concerns are duly noted.

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