Cacio e Pepe Pasta

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Don’t be afraid to try something new—this simple pasta packs bold, peppery flavor and comes together in minutes. Pair it with our Sonoma Coast Chardonnay for a bright, balanced bite.

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This cozy, creamy pasta dish is all about balance—peppery heat, salty cheese, and rich butter meld into a silky sauce that clings to every noodle. Pair it with our Sonoma Coast Chardonnay, whose bright acidity and subtle oak complement the richness beautifully. Perfect for a relaxed dinner with a glass of wine and good company.

Serves: 4

Prep Time: 10

Cook Time: 20 mins

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Ingredients

1 1/2 T. pepper, freshly ground
1/2 c. unsalted butter
2 T. good olive oil
2 T. water
6 oz hunk Pecorino romano, freshly grated (pre-grated cheese has anti-caking agents that will make it harder to emulsify)
1 tsp kosher salt
1 lb Linguini or Bucatini

Directions

While the pasta cooks, toast freshly ground black pepper in a pan over medium-high heat until fragrant and wispy. Add butter, olive oil, and 2 tablespoons of water to bloom the pepper—this should only take about 1 minute. Remove from heat and set aside.

When the pasta is al dente, reserve 1/3 cup of the pasta water, then drain the pasta. Toss the hot pasta with the butter and pepper mixture until evenly coated.

Off the heat, add grated cheese and a pinch of salt. Stir vigorously until a smooth, silky sauce forms, adding reserved pasta water as needed to loosen if too thick.

Serve topped with a light sprinkle of kosher salt, freshly ground pepper, and extra grated cheese. Pairs beautifully with lightly dressed greens or seared radicchio. Serves 4 as an entrée.

Pair with our Signature Series Sonoma Coast Chardonnay

Cacio e Pepe Pasta