Pair this creamy, rich, peppery statement of italian cuisine with a bolder style Rosé as it is refreshing yet complements the pasta. Or with white wines that are expressive but also acidic, such as Chablis, Sauvignon Blanc, Vermentino.
If you are a red drinker, try the cacio e pepe with a young Pinot Noir or Beaujioles.
INGREDIENTS Pecorino cheese, Parmiggiano cheese, Black pepper, Butter, "00" Flour, Milk, Heavy cream,
COOKING INSTRUCTIONS
Defrost at room temperature for at least 3 hours or over night in the fridge.
Warm up gently in the pan (DON'T boil), add a spoon of pasta water if needed, add the pasta "al dente", toss the pasta in the pan, rest 3 minutes and serve
