Cacio e pepe pasta and a Spanish wine

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Like other pasta dishes, typical of Italian culinary tradition, Cacio e Pepe (cheese and pepper) shows how a quality product wins over quantity. Only three simple but top-notch ingredients give rise to a special and unique dish. This is classic Italian culinary excellence, born from the tradition of shepherds who, on their long journeys, brought with them dry pasta, pecorino cheese and pepper. The key to this recipe comes from the quality of the ingredients. Excellent Italian durum wheat pasta and aged pecorino PDO make the difference, allowing, once mixed together, and with the right amount of cooking water, the formation of the ‘cream’ that is characteristic of the recipe. Long pasta (bucatini spaghetti) is preferable for this type of sauce.

© Piero Pardini – The Wolf Post – Tuscany – ITALY

Serves 4 

Ingredients 

• 320 g bucatini pasta
• 100 g high quality PDO pecorino cheese, grated
• White pepper, to taste   

©Veronica Lavenia- The Wolf Post

Method: 

1. Cook the pasta until al dente in boiling salted water. Drain the pasta and pour it into a pot;
2. Add 4 tablespoons of the cooking water and the pecorino cheese;
3. Mix well over a low heat for 2-3 minutes;
4. Add white pepper to taste and serve.