Tagliatelle ‘Cacio e Pepe’
- 2 cups Flour
- 3 Whole eggs
- 1/4 cup Extra virgin olive oil
- 1 tbsp Salt
- 2 tbsps Butter
- 1 tbsp Finely ground black pepper
- 3/4 cup Freshly grated Pecorino, plus more for garnish
- 3/4 cup Freshly grated Parm, plus more for garnish
- Basil leaves
Endlessly pleasing, this flavorful recipe was the talk of the Clubhouse when it was recently served during our acclaimed 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 the ambrosial nuance of fresh Pecorino and Parmesan cheese. The multi-faceted and savory 2017 Domaine Serene Two Barns Vineyard Pinot Noir, with its darker fruits and a dash of barrel spice, 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.
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.
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. 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.
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. 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.