Hoofdgerecht
Cacio e Pepe Pastina
20 minVoor 2Nutri-Score C€
C
20 min
20 minCacio e Pepe Pastina
recept van
Chef Danielle Sepsy
@chefdaniellesepsy
3 recepten
5 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
chicken stock (or chicken broth)Voorraadkast480 ml
waterOverig120 ml
salt (a pinch)Kruiden en specerijen2 g
pastina pasta (small star pasta)Granen150 g
butterZuivel45 g
parmesan (freshly grated, plus more for topping; pecorino romano works too)Zuivel75 g
extra virgin olive oil (plus more for drizzling)Voorraadkast15 ml
black pepper (freshly cracked, plus more for topping)Kruiden en specerijen3 g
per portie
Voedingswaarden
497kcal
- Koolhydraten
- 58 g
- Eiwitten
- 16 g
- Vetten
- 23 g
wat u gebruikt
Keukengerei
Steelpan
wooden spoon
stap voor stap
Bereiding
- Stap 1
Boil the stock and water
- Pour the chicken stock and water into a small saucepan.
- Bring to a boil over high heat.
- Stap 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.
- Stap 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.
- Stap 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.
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