Cacio e Pepe & Wine
Aged Pecorino & Black Pepper
Cacio e Pepe — literally 'cheese and pepper' — is Rome's most minimalist pasta. Three ingredients: Pecorino Romano, Tonarelli pasta, and coarsely cracked black pepper. The intensity of aged sheep's milk cheese and the bite of black pepper demand wines with equal character.
Best Wine Pairings
Herbal, mineral, and slightly bitter — Vermentino's complexity echoes the Pecorino's tang and the pepper's heat.
The indigenous Lazio white — dry, crisp, and slightly nutty. The traditional pairing for all Roman pasta.
Citrusy, fresh, and mineral — Grillo's white pepper notes harmonize with the dish's namesake spice.
The wine named after the cheese — full-bodied, slightly oxidative, and a natural match.
Frequently Asked Questions
What wine goes with Cacio e Pepe?
Crisp Italian whites are ideal — Vermentino, Frascati, or the Pecorino grape wine from Marche. The wines' acidity cuts through the fat and amplifies the pepper notes.
Is Cacio e Pepe better with red or white wine?
White wine is strongly preferred. The dish's eggy, fatty, peppery profile clashes with tannins. A crisp Italian white is the classic choice.
What if I only have red wine for Cacio e Pepe?
Choose the lightest red available — a Frappato, Cerasuolo d'Abruzzo rosé, or a young Dolcetto. Chill it slightly to reduce the tannin impact.