Vino Rosso Cacio e Pepe

Ingredients

Instructions

1. 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 1 minute before done. Drain, reserving 1/4 cup pasta cooking water.

2. 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 1 minute.

3. 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.