Wine & Other Stories

Cacio e pepe pasta and a Spanish wine

Written by Veronica Lavenia

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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.

We suggest Crianza 2019 by Hacienda López de Haro.  Sample of fine quality, it gives a persistent aftertaste of vanilla accompanied by a note of black pepper. For the full review click here.
Crianza 2019 - Hacienda López de Haro

© Piero Pardini – The Wolf Post – Tuscany – ITALY

Serves 4 
  • 320 g bucatini pasta
  • 100 g high quality PDO pecorino cheese, grated
  • White pepper, to taste   

©Veronica Lavenia- The Wolf Post

  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.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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