COMMUNITY Recipes

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DOMAINE SERENE  |  “CACIO E PEPE”

Endlessly pleasing, this flavorful recipe was the talk of the Clubhouse at Domaine Serene when it was recently served during our 45th Parallel food and wine experience.
A rustic pasta dish, Cacio e Pepe (Italian for “cheese and pepper”) is beloved for its qualities of roasted ground black pepper blended with fresh Pecorino and Parmesan cheese. We recommend pairing this dish with our 2017 Domaine Serene, Two Barns Vineyard Pinot Noir. With its darker fruits and a dash of barrel spice, it offers an additional level of complexity and balance to this deceptively minimalist dish. Each component of this pairing is both elemental and indulgent, making the combination a perfect pairing to share with family and friends this Spring.

Cacio e Pepe

Ingredients

Tagliatelle

  • 2 cups all-purpose flour
  • 3 eggs
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp salt

Cacio e Pepe

  • 1/2" wide fresh tagliatelle pasta (recipe below)
  • 2 tbsp butter divided
  • 1 tbsp finely ground black pepper
  • 3/4 cup freshly grated Pecorino plus extra for garnish
  • 3/4 cup freshly grated Parmesan plus extra for garnish
  • basil leaves

Instructions

Tagliatelle

  1. Combine all the ingredients in a mixing bowl, and mix until a ball forms. Work the dough with the heel of your hand for 10–15 minutes and wrap the dough in cellophane - allow the dough to rest for 30 minutes.

  2. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick. To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large 1/2-inch strips. Dust with flour to prevent sticking.

Cacio e Pepe

  1. In a pot of boiling salted water, cook pasta until al dente. Reserve 2/3 cup pasta water and drain pasta. In a large skillet over medium heat, melt 1 tablespoon of butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute. Add 1/3 cup reserved pasta water and bring to simmer.

  2. Whisk in remaining butter, then, using tongs, toss pasta into butter mixture. Add cheese and toss constantly until cheese liquifies, removing skillet from heat when about half the cheese has melted. If sauce is too thick, loosen with more pasta water. Garnish with freshly grated Pecorino and Parmesan cheese and a sprig of basil.