Cacio e Pepe is one of my favorite pastas, and I decided to give it a modern twist to create Red Wine Cacio e Pepe. Instead of cooking the pasta in water, I cooked the pasta in red wine. It might sound a little odd, and you might think that the pasta looks a little strange, but Red Wine Cacio e Pepe is delicious.
I used a bottle of Chloe Pinot Noir, I wanted to use a lighter wine with fruity notes. I wanted a wine that wouldn't overpower the flavor of the parmesan and pepper, and Pinot Noir proved to be a perfect choice.
Instead of using spaghetti, I used bucatini, which is basically a thicker spaghetti with a whole in the center. It gives the pasta an entirely different texture, plus some of the sauce gets right in the middle of the pasta. Barilla is now selling bucatini, so you should be able to find it at the grocery store.
While I do love fresh pasta, this isn't the time to use it. This recipe needs a pasta that cooks in just about 7 minutes so that the wine absorbs the flavor of the wine. If you choose a pasta that takes longer to cook, you should add some extra water to the pot for cooking the pasta.
My sister pointed out that cacio e pepe isn't really a full meal, it needs to be served with protein and veggies. The other issue with cacio e pepe is that it doesn't reheat well. The pasta absorbs the sauce as it sits.
If you want to save some of the Red Wine Cacio e Pepe for later, save some of the red wine pasta water for later too. I saved it all - it was about a cup. I added that starchy red wine water to sautéed some mushrooms. Then I stirred in about ¼ cup parmesan, and added the leftover pasta and let it cook in the sauce until it was warm. Lastly, I added some chopped spinach and stirred it in until it wilted. I basically took the leftovers and transformed them into something new.
How to Make Red Wine Cacio e Pepe:
Red Wine Cacio e Pepe
Ingredients
- 1 bottle of Wine I recommend Pinot Noir
- 3 cups of Water
- 1 pound of Bucatini
- 4 tablespoons Butter
- 1 ¼ teaspoons Freshly and Finely Ground Black Pepper
- ¾ Parmesan or Pecorino plus extra for serving
- ¾ cup deserved Red Wine Pasta Water
- Note: I used parsley as a garnish for photos
Instructions
- Combine the wine and water in a dutch oven (or similar). Bring to a steady boil and add the pasta. Stir frequently and let the pasta cook until it is al dente. Add more water to the pot if necessary.
- Place a colander in a large bowl and drain the pasta. You want to save that starchy red wine pasta water.
- Using the same dutch oven, melt 3 tablespoons of butter, add the pepper and let cook for 1 minute. Then stir in ¾ of the red wine pasta water and the cheese. Let simmer for 1 minute, then return the pasta to the pan. Add the remaining butter and stir to combine. Garnish with more pasta and parsley (if you want) and serve right away.
Notes
