Cacio e pepe, take 2

Adapted from Cook Around and Bon Appetit (updated link)


  • 500 g bavette or linguini fine (I used Rotelle no. 54, not a long pasta at all)
  • extra-virgin olive oil
  • 110 g butter
  • freshly ground black pepper
  • freshly grated Cacio di Roma (did not have)
  • freshly grated Pecorino Romano (used Parmigiano-Reggiano)
  • 2 pinches of Kosher salt


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

This time I stuck with the traditional (although I only possessed one kind of cheese). It was savory.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.