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Vino Rosso Cacio e Pepe

Vino Rosso Cacio e Pepe

© Chef Laura Bonicelli
Beautiful deep burgundy-colored pasta. Cacio e Pepe literally translates to cheese and pepper.
5 from 2 votes

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine Italian
Servings 4
Calories 331 kcal


  • 1 bottle full-bodied red wine -- I usually use a Chianti or Cabernet
  • 4 cups water
  • 6 ounces pasta -- bucatini
  • =====
  • 2 tablespoons unsalted butter cubed
  • 1 tsp. freshly cracked black pepper plus more for serving
  • =====
  • 1 tablespoon unsalted butter
  • 2/3 cup finely grated Parmesan
  • 1/3 cup finely grated Asiago
  • =====
  • extra cracked pepper and grated Asiago


  • 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.
  • 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.
  • 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.

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Chef Laura Bonicelli


Calories: 331kcalCarbohydrates: 33gProtein: 15gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 416mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 458IUCalcium: 315mgIron: 1mg
Keyword asiago, bell pepper, bucatini, cheese, parmesan, red wine
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