Cacio e Pepe Paired with 2017 Pinot Noir Dundee Hills

I have been on a huge Italian kick lately, and wanted to share with you one of the simplest, and oldest Roman pasta dishes, cacio e pepe. Translated to cheese and pepper. This dish has 5 main ingredients, which makes the quality of the ingredients much more important. The better the cheese you use the better the dish. The creaminess and the pepper pair really well with Pinot Noirs, and I enjoyed the 2017 Pinot Noir Dundee Hills with it the other night. 


  • Kosher salt
  • 6 oz. pasta of your choice.such as spaghetti or bucatini
  • 3 Tbsp. unsalted butter, cubed, divided
  • 1 tsp. freshly cracked black pepper
  • 3/4 cup finely grated Parmesan
  • 1/3 cup finely grated Pecorino

Buy the best quality cheese you can find.


  •   Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  • Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. 
  • Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
  • You want the sauce to be creamy and moist, not dry.
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2017 Pinot Noir Dundee Hills $44
Cellar Door Club: $37.40

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