Pasta Cacio e Pepe

Pasta, Pecorino, and black pepper create a salty, creamy, peppery dish.

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Pasta Cacio e Pepe — wine by wine

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El plato Pasta Cacio e Pepe

El vino Bone-dry Riesling

Por qué funciona

Cacio e pepe is simple but intense: salt, fat, starch, and pepper. Bone-dry Riesling works here because its piercing acidity and mineral drive give structure without oak, making delicate seafood and salty dishes taste sharper. That makes the match feel deliberate: avoiding bold tannin where egg and dairy would dull it, remembering that whites and bubbles often handle cheese more reliably than reds, with the wine refreshing the next bite rather than stealing the spotlight.

Estilo de vino

Bone-dry Riesling mid

A dry, laser-bright white style for seafood, pork, vegetables, and clean flavors.

Italian coastal white

value

Its citrus, almond, and saline notes keep Mediterranean vegetables, seafood, and olive oil bright.

Oaked buttery Chardonnay

mid

Its creamy texture and oak spice mirror butter, cheese, cream, and shellfish richness without needing sweetness.

Traditional-method sparkling wine

splurge

Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.

Tart medium red

value

Its acidity keeps tomato, cheese, and roasted flavors lively while moderate tannin gives just enough grip.

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