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Cacio e Pepe Pastina
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Cacio e Pepe Pastina

20 minServes 2Nutri-Score C€
from @chefdaniellesepsy5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken stock (or chicken broth)Pantry480 ml
  • waterOther120 ml
  • salt (a pinch)Spices2 g
  • pastina pasta (small star pasta)Grains150 g
  • butterDairy45 g
  • parmesan (freshly grated, plus more for topping; pecorino romano works too)Dairy75 g
  • extra virgin olive oil (plus more for drizzling)Pantry15 ml
  • black pepper (freshly cracked, plus more for topping)Spices3 g

per serving

Nutrition

497kcal

Carbs
58 g
Proteins
16 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • wooden spoon

step by step

Method

  1. Boil the stock and water

    • Pour the chicken stock and water into a small saucepan.
    • Bring to a boil over high heat.
    Step 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.
    Step 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.
    Step 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.
    Step 4
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