Vino Rosso Cacio e Pepe
Deep burgundy wine transforms simple cacio e pepe into something extraordinary, staining the bucatini a gorgeous garnet hue while adding bold, fruity depth. The marriage of Chianti with sharp Pecorino and freshly cracked pepper creates an indulgent weeknight dinner that feels like a cel...
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4 servings
Ingredients
- 1 bottle full-bodied red wine -- I usually use a Chianti or Cabernet
- 4 cupswater
- 6 ouncespasta -- bucatini
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- 2 tablespoonsunsalted butter (cubed )
- 1 tsp.freshly cracked black pepper (plus more for serving)
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- 1 tablespoonunsalted butter
- 2/3 cupfinely grated Parmesan
- 1/3 cupfinely grated Asiago
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- extra cracked pepper and grated Asiago
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Reserve 1/4 cup of red wine. Bring the water and remaining wine (about 3 1/4 cups) to a boil in a 4-quart pot. Lower the heat and add the pasta (it tends to bubble over). Return the liquid to a boil and cook, occasionally stirring, until about before done. Drain, reserving 1/4 cup pasta cooking water.
- 2
While the pasta is cooking, melt 2 tablespoons of butter in a large, heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about .
- 3
Add the reserved wine and pasta water to the skillet and bring to a simmer. Add the cooked pasta and the remaining butter. Reduce heat to low. Add the Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Asiago, stirring and tossing until the cheese melts, the sauce coats the pasta, and the pasta is al dente. Divide the pasta between two bowls and sprinkle with pepper and Asiago, if desired.
Chef's Notes
Copyright: Chef Laura Bonicelli