Domaine Serene’s Cacio e Pepe with Pinot Noir
Could anything be more indulgent and comforting on a cold winter’s night than a dinner featuring Cacio e Pepe with a glass of Dundee Hills Pinot Noir to accompany? This recipe from Domaine Serene features instructions for handmade pasta if you’re feeling daring. For a quick weeknight dish, packaged pasta will still offer a delicious result!
View the full recipe here.
- 2 cups Flour
- 3 Whole eggs
- ¼ cup Extra virgin olive oil
- 1 tbsp Salt
- 2 tbsp Butter
- 1 tbsp Finely ground black pepper
- ¾ cup Freshly grated Pecorino, plus more for garnish
- ¾ cup Freshly grated Parm, plus more for garnish
- Basil leaves
- Combine the first four 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.
- 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.