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Cacio e Pepe with Cherry Tomatoes

Cacio e Pepe with Cherry Tomatoes

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Classic Cacio e Pepe, a peppery, cheesy pasta gets topped with sautéed cherry tomato flavor bombs, burnt garlic bread crumbs, fresh basil and an acidic hit of lemon.


  • Kosher salt
  • pasta (such as egg tagliolini, bucatini, or spaghetti - 6 oz.)
  • unsalted butter (cubed, divided - 3 Tbsp.)
  • freshly cracked black pepper -1 tsp.
  • finely grated Parmesan - 3/4 cup
  • finely grated Pecorino - 1/3 cup
  • fresh cherry tomatoes - 1 - 1 1/2 cups
  • burnt garlic breadcrumbs - 1/2 cup
  • freshly chopped basil - 1/4 cup


  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
  2. Drain, reserving 3/4 cup pasta cooking water.
  3. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add about 3/4 of the cherry tomatoes and sauté until they just start to blister. Remove from skillet and set aside.
  4. Add the cracked pepper to the butter in the skillet and cook, swirling the pan, until toasted, about 1 minute.
  5. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino and sautéed cherry tomatoes, gently stirring and tossing until cheese melts and the tomatoes and cheese meld into a sauce that coats the pasta. (Add more pasta water if sauce seems dry.)
  6. Transfer pasta to bowls, top with halved, fresh tomatoes, burnt garlic breadcrumbs and fresh chopped basil.
  7. Serve immediately while still warm and melty.


Like a more sophisticated and grown-up version of Mac 'n Cheese, Cacio e Pepe with Cherry Tomatoes is simply pasta, butter, cracked black pepper and a mix of salty parmesan and pecorino tossed with gently sautéed cherry tomatoes for a fresh burst of acidic sweetness. Topped with crunchy, burnt garlic breadcrumbs and fresh chopped basil making the ideal weeknight meal.

Adapted from Cacio e Pepe by Bon Appétit

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes