Murray’s Cacio e Pepe

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


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


  • In large pot, bring liberally salted water to boil. Cook pasta 10-12 minutes, until tender. Drain pasta, reserving 1/4 cup cooking liquid.
  • 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.
  • Turn off heat. Add black pepper and cheese; stir sauce to smooth, pasta-coating consistency. Season to taste.