Cacio e Pepe

Our Sommelier suggests pairing with Bell’Agio, Lambrusco, Emilia-Romagna.


  • 6 ounces linguine noodles
  • 1 gallon water
  • 1/4 cup salt, kosher
  • 3/4 cup reserved pasta water
  • 3 tablespoons Rouses Sicilian Olive Oil
  • 2 tablespoons butter, unsalted
  • 1 tablespoon black peppercorns, cracked
  • 1/2 cup Parmigiano-Reggiano, grated
  • 1/2 cup Pecorino Romano, grated


  1. Bring one gallon of water to a boil, and add salt.
  2. Add the linguine, and cook until al dente.
  3. Drain the linguine, reserving ¾ cup of the pasta water.
  4. Heat the olive oil and butter in a skillet. Add the peppercorn, and toast for 2 minutes.
  5. Add the reserved pasta water and simmer.
  6. Add the linguine and Pecorino Romano.
  7. Gently stir the pasta to melt the cheese, thickening the sauce.
  8. Turn off the heat, and add the Parmigiano-Reggiano and gently stir.
  9. Portion in 2 bowls and enjoy immediately.