Charred Cherry Tomato Cacio e Pepe for Two

Simplicity at its finest! Charred Cherry Tomato Cacio e Pepe adds yummy tomato flavor to a classic Roman pasta dish recipe staring two humble ingredients: ground black pepper and cheese; which can be your choice of, or a combination of, Parmesan, Pecorino Romano and Grana Padano. So Delicious. So Simple.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2 -3
Author Michelle


  • 1 1/2 cups cherry tomatoes
  • 4 tbsp. olive oil divided
  • 1/2 tbsp. freshly ground black pepper more if desired, I know I do!
  • 1/2 pkg ~225g of long pasta (spaghetti, linguini, bucatini, etc.)
  • 4 tbsp. butter
  • 1 cup cheese; either Pecorino Romano Parmesan or Grana Padano, or a mix
  • Salt to taste


  1. Cook pasta in a large pot with well-salted water for 1 minute less than package instructions, or slightly before the pasta is al dente.
  2. Meanwhile, char cherry tomatoes over medium-high heat in a dry skillet. Stirring often until charred, about 4 minutes.
  3. Reduce heat to medium-low and add 3 tbsp. of olive oil and the ground pepper until sizzling and fragrant, about 1 minute.
  4. Add 4 tbsp. of pasta water to the skillet and stir in the butter until melted.
  5. Using tongs, grab the pasta out of the pot of water (do not drain the pasta in a colander, you want the extra pasta water to create the cacio e pepe sauce) and place into the skillet.
  6. Add cheese and the remaining 1 tbsp. of oil, start to toss the pasta to coat it well, you may need to add some more pasta water if it seems dry to bring it to a nice saucy consistency.
  7. Serve immediately alongside more cheese and freshly ground pepper.