Cacio e Pepe (Cheese and Pepper) is a simple pasta dish made with Spaghetti, Cheese (Pecorino), and Black Pepper.
Vermentino (Italy)
Pecorino (Italy)
Friulano (Italy)
Sauvignon Blanc (World)
Etna Rosso (Italy)
Frappato (Italy)
Valpolicella (Italy)
Sangiovese (Italy)
Montepulciano d' Abruzzo (Italy)
With Cacio e Pepe, you have to go for a tasteful white or a fruity red.
The original recipe comes from Lazio, so the first choice is a wine from that region such Frascati Superiore, Malvasia Puntinata e Malvasia di Candia.
Find a wine with peppery notes to match the black pepper in your dish!