Murray’s Cacio e Pepe

Name: Murray’s Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound penne rigate; 3 tablespoons unsalted butter; 2 cups Murray’s Parmigiano Reggiano, finely grated; 1 tablespoon coarsely ground black pepper; Salt

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Cacio e Pepe is the essence of Italy—it’s pasta, it’s parm and it’s delicious.

Serves: 2Prep: 5 minutesCook: 15 minutesTotal: 20 minutesDifficulty: Medium

Serves: 2

Ingredients

1 pound penne rigate
3 tablespoons unsalted butter
2 cups Murray’s Parmigiano Reggiano, finely grated
1 tablespoon coarsely ground black pepper
Salt

Directions

Step 1
In large pot, bring liberally salted water to boil. Cook pasta 10-12 minutes, until tender. Drain pasta, reserving 1/4 cup cooking liquid.
Step 2
In large pan, heat butter over medium heat until melted. Add reserved 1/4 cup liquid and pasta; cook on high until glaze begins to form, 1-2 minutes.
Step 3
Turn off heat. Add black pepper and cheese; stir sauce to smooth, pasta-coating consistency. Season to taste.