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.


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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