Spaghetti Cacio e Pepe
The recipe Spaghetti Cacio e Pepe could satisfy your Mediterranean craving in roughly 25 minutes. One serving contains 68 calories, 3g of protein, and 1g of fat. This recipe serves 25. This recipe covers 2% of your daily requirements of vitamins and minerals. It works well as an inexpensive side dish. Not A mixture of coarsely ground pepper, parmigiano-reggiano cheese, salt, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
In a large pot of boiling salted water, cook the pasta until al dente.
Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions.
Sprinkle on the black pepper and season the pasta with salt; toss again.
Transfer the pasta to a warmed serving bowl.
Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Spalletti Chianti Reserve Poggio Reale
This superb reserve wine, produced exclusively from the Poggio Reale estate, is a graceful, velvety wine with the characteristically earthy Sangiovese aromas and ripe, balanced fruit flavors offset by a touch of oak.