Red Wine Spaghetti alla Chitarra with a Cacio & Pepe Sauce

Sep 26, 2025

Did you know that you can use wine in pasta-making? In this super easy recipe of Spaghetti alla Chitarra (also known as Tonnarelli) the addition of a bold red wine makes it a feast both for the eyes and the stomach. The addition of a Cacio and Pepe sauce makes it one of those dreamy, super tasty plates of deliciousness. It is a super pretty revisited version of the classic Roman dish.  You can either use left-over wine, or open a bottle and drink the rest – no judgement! 

 

FOR 4 PEOPLE

FOR THE PASTA

400g       Durum Wheat Flour (Farina di Semola)

180g       Dry red wine

1 tbsp     EVOO

Make a well in your flour, add the EVOO and then add the wine (which should be at room temperature) a little at a time and begin mixing with a fork. When everything starts to be amalgamated, bring it together with your hands, turning out onto a floured surface. The dough should be resistant to the touch - like pressing into the part between your index finger and thumb knuckles when you have a clenched fist. Knead thoroughly, make a ball and leave to rest for about an hour covered by with a small bowl. 

FOR THE CACIO E PEPE SAUCE

80-200g    Grated Pecorino Romano

4-5g           Multicoloured Peppercorns

                   Pasta cooking water

In the recipe showcased in the title photo above, I used multi-coloured peppercorns as I found that black pepper is a little bit too strong paired with the delicate hint of wine in the pasta. I have found that the mix of white, black and red peppercorns marries perfectly. However, if you only have black peppercorns, then those can also work - just add less. 

Toast the peppercorns in a pan for several minutes on a low heat until the aroma really comes through. Leave to cool. Transfer to a Mortar and grind finely with a Pestle or use a spice grinder. 

Mix the ground pepper with the cheese in a large bowl. From here on it's down to technique: 

Cook the pasta in salted water for about 4-5 minutes or until it's 'al-dente'. About 3 minutes in, remove a couple of large ladles of cooking water and leave to cool until it's about 60°C (140°F).

Now, when the the cooking water has reached the right temperature (it mustn't be too hot otherwise the cheese will clump), add a little bit at a time into the cheese and pepper mixture and preferably with a whisk (or a wooden spoon can also work), whisk thoroughly to create an emulsion. Add as much cooking water as necessary until you have a creamy sauce.  Throw in the pasta, mix thoroughly, until all strands are covered. Plate, pour over any remaining sauce and sprinkle with some more grated Pecorino Romano and ground pepper.

BUON APPETITO!