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Cacio E Pepe

Literally “cheese and pepper,” Cacio e Pepe is the essence of Italy—it’s pasta, it’s parm. And it is simple and stunning. Chef David Elkins shares his personal recipe for the dish. This insanely satisfying taste of Italy can be ready in a matter of minutes.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1 lb. Rustichella Pasta Penne

2 cups Murray's Parmigiano Reggiano, finely grated

3 tbsp. Unsalted butter

1 tbsp. Coarsely ground black pepper

Bring a large pot of liberally seasoned water to a boil for the pasta. Cook the pasta for 10-12 minutes until just tender. Drain the pasta, reserving 1/4 cup of the cooking liquid.
Meanwhile, in a large pan, heat the butter over medium heat until melted then add reserved 1/4 cup of pasta liquid. Add the pasta to the pan and cook on high heat until a glaze begins to form, about one and a half minutes.
Turn off the heat and add the black pepper and cheese, stirring the sauce to a smooth, pasta-coating consistency. Adjust seasoning if needed. Enjoy immediately.

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