Cacio e Pepe with Burst Tomatoes
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Buttery parmesan and black pepper pasta tossed with burst tomatoes. This classic cacio e pepe with burst tomatoes is delicious, simple to make, and perfect for a weeknight dinner.
  • 1 pound pasta
  • 1 cup reserved pasta water
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes
  • 4 tablespoons salted butter, divided
  • 1½ teaspoons black pepper
  • 1½ cup freshly grated parmesan cheese
  • Finely chopped parsley for garnish
  1. Bring a large pot of salted water to a boil and cook the pasta according to the directions on the box until al dente. Before draining the water, reserve about 1 cup of pasta water. Then drain the pasta. Set the pasta aside for now.
  2. In a large skillet, heat about a tablespoon of olive oil for about a minute. Add cherry tomatoes to the skillet, and cook for a few minutes until the tomatoes have burst open. Set the tomatoes aside for now.
  3. Melt 2 tablespoons of the salted butter in the same skillet over medium heat. Add black pepper and cook for about a minute until toasted.
  4. Now add ¾ of the reserved pasta water and bring to a simmer over medium heat. Add the pasta and the rest of the salted butter. Lower the heat then add parmesan cheese and toss until the parmesan has melted. Remove from heat, add the burst tomatoes, and toss until combined. Add more pasta water if needed to thin out the sauce.
  5. Divide the pasta onto plates. Garnish the cacio e pepe with burst tomatoes with finely chopped parsley before serving.
Recipe by Cooking with a Wallflower at