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Cacio e Pepe Pastina
Plat

Cacio e Pepe Pastina

20 minPour 2Nutri-Score C€
par @chefdaniellesepsy5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • chicken stock (or chicken broth)Épicerie480 ml
  • waterAutres120 ml
  • salt (a pinch)Épices2 g
  • pastina pasta (small star pasta)Céréales150 g
  • butterProduits laitiers45 g
  • parmesan (freshly grated, plus more for topping; pecorino romano works too)Produits laitiers75 g
  • extra virgin olive oil (plus more for drizzling)Épicerie15 ml
  • black pepper (freshly cracked, plus more for topping)Épices3 g

par portion

Nutrition

497kcal

Glucides
58 g
Protéines
16 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • wooden spoon

pas à pas

Préparation

  1. Boil the stock and water

    • Pour the chicken stock and water into a small saucepan.
    • Bring to a boil over high heat.
    Étape 1

  2. Cook the pastina

    • Add a pinch of salt and the pastina pasta.
    • Stir with a wooden spoon and cook until the pasta has absorbed most of the liquid.
    Étape 2

  3. Add butter, cheese, oil and pepper

    • Stir in the butter, grated parmesan, a drizzle of olive oil and plenty of cracked black pepper.
    • Mix until creamy and well combined.
    Étape 3

  4. Serve and finish

    • Spoon the pastina into bowls.
    • Top with more parmesan, a good amount of black pepper and a drizzle of olive oil.
    Étape 4
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