Bavette with Grana Cheese Sauce

Bavette with Grana cheese sauce are an excellent first course, simple yet sophisticated, combining pasta with the creaminess and intense flavor of Grana cheese. Let’s take a look at the recipe.

Ingredients

• 320 g of bavette (or another long pasta such as spaghetti or linguine)
• 100 g of grated DOP Parmesan cheese
• 200 ml of cooking cream
• 2 egg yolks
• Salt to taste
• Black pepper to taste
• Nutmeg to taste (optional)
• Butter (around 20 g for creaming)

Preparation

1. Bring a pot of salted water to a boil to cook the pasta. When the water boils, add the bavette and cook them al dente following the timing indicated on the package.

2. While the pasta is cooking, prepare the Grana sauce. In a large skillet, warm the cream over medium heat without boiling it. Add the grated Grana cheese and stir until the cheese is completely melted into the cream, creating a smooth mixture.

3. In a separate bowl, lightly beat the egg yolks with a pinch of pepper and, if desired, a grating of nutmeg.

4. Drain the bavette al dente and reserve some of the cooking water.

5. Remove the skillet from the heat and add the beaten yolks to the Grana sauce, stirring quickly to prevent the eggs from cooking too much and clumping.

6. Add the bavette to the skillet with the Grana sauce and cream over very low heat, adding some cooking water if necessary to achieve a velvety cream that coats the pasta.

7. Serve immediately, finishing with a sprinkle of grated Grana cheese and a grind of fresh black pepper if desired.

Trivia

The Grana sauce is a variation of the more well-known Alfredo sauce, in which Parmesan is replaced by Grana for a uniquely Italian touch. Remember that you can also make this recipe with other aged Italian cheeses, such as Pecorino Romano, to vary the flavor.

Bon Appétit!