Cacio e Pepe Pasta with Tomatoes

Cacio e Pepe Pasta with Tomatoes


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Cacio e Pepe is a Roman pasta dish. The name translates to “cheese and pepper.” It’s as simple as it sounds but more flavorful than you can imagine.

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Chicago, IL

Time needed

5 min preparation + 45 min cooking

Serving Size / Yield

2-4 servings


  • Kosher Salt
  • 6-oz Penne Pasta
  • 3 tbs Unsalted Butter, cubed, divided
  • 1 tsp freshly Cracked Black Pepper
  • ¾ C Parmesan Cheese, grated
  • 1/3 C Pecorino, finely grated
  • 1 ½ C Cherry Tomatoes, quartered
  • Fresh Parsley, chopped

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Begin this recipe for cacio e pepe (which translates to cheese and pepper) pasta by cooking your noodles to al dente according to package directions in a large pot of salted water. Once tender, drain and reserve ¾ cup of pasta water; set pasta aside.

Preheat your broiler.

Melt two tablespoons of butter in a large skillet over medium heat. Once melted, add the pepper and cook for about one minute while stirring constantly. Toss in the tomatoes and let cook for about two minutes before pouring in the reserved pasta water and bringing the skillet to a boil. Add the cooked pasta and remaining butter. Reduce the heat to low and add the cheeses. Stir the skillet until the cheese melts and evenly coats the pasta.

Transfer this mixture into a casserole dish. Set in the broiler for about five minutes or until the top is golden brown. Serve immediately.

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