Cacio e Pepe Pastina | CookOS

Cacio e Pepe Pastina

Name: Cacio e Pepe Pastina
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1/2 cup Parmesan cheese, freshly grated; 1 tsp whole black peppercorns; 1/2 cup pastina pasta; 1 tbsp Parmesan cheese, for garnish

Cacio e Pepe Pastina is a refined take on the classic Roman pasta dish, combining freshly grated Parmesan and toasted black peppercorns with delicate pastina pasta for a rich, velvety sauce with minimal ingredients.

🌍Italian 🏷️Cacio e pepe 🏷️Pastina 🏷️Pasta 🏷️Parmesan cheese Black pepper

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok · by gerbslikestocook

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Ingredients

1/2 cup Parmesan cheese, freshly grated
1 tsp whole black peppercorns
1/2 cup pastina pasta
1 tbsp Parmesan cheese, for garnishoptional

4 Ingredients

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Instructions

1
Grate Parmesan cheese into a large mixing bowl.
2
Crush the whole black peppercorns using the bottom of a heavy pan or a spice grinder.
3
Lightly toast the crushed peppercorns in a dry pan over medium heat until fragrant.
4
Add the toasted peppercorns to the bowl with the grated Parmesan cheese.
5
Cook the pastina in a pot of boiling salted water according to package directions until al dente.
6
Using a ladle or spoon, transfer the hot, cooked pastina directly into the bowl with the cheese and pepper. A little pasta water will help create the sauce.
7
Stir vigorously until the cheese melts and creates a creamy sauce that coats the pastina.
8
Transfer the Cacio e Pepe Pastina to a serving bowl.
9
Garnish with additional freshly grated Parmesan cheese before serving.

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Tips & Notes

Pro tips

Toast whole peppercorns in a dry pan for 1–2 minutes before grinding to maximize their aromatic oils and prevent a flat, powdery flavor.
Use freshly grated Parmesan, not pre-grated—the starch coating prevents melting and creates lumps instead of a creamy emulsion.
Reserve pasta water and add 1–2 tbsp to the cheese mixture off heat to help bind the sauce and create a silky coating.
Work quickly after combining hot pasta with cheese—the residual heat melts the Parmesan, but prolonged cooking breaks the emulsion and creates graininess.

Substitutions

Parmesan → Pecorino Romano (sharper, saltier; use slightly less)
Whole black peppercorns → Fresh cracked black pepper (less aromatic; add just before serving)
Pastina → Orzo or ditalini (similar starch content; adjust cook time by 1–2 minutes)

Storage & make-ahead

Cacio e Pepe Pastina is best served immediately. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently with a splash of pasta water to restore creaminess.

Common Questions

What is the difference between cacio e pepe and this pastina version?

Traditional cacio e pepe uses spaghetti or rigatoni; this version substitutes small pastina pasta for a creamier, more delicate texture that absorbs the cheese and pepper sauce more evenly.

Why toast the peppercorns?

Toasting whole black peppercorns releases their essential oils and deepens their flavor, creating a more complex, warm spice profile than pre-ground pepper.

How do you prevent the cheese from clumping?

Freshly grate the Parmesan and toss it gently off heat or with minimal heat, stirring constantly to emulsify it into a silky sauce rather than a grainy clump.

Can this recipe be scaled for more servings?

Yes—scale all ingredients proportionally. Maintain the 1:1 cheese-to-pasta ratio by weight and adjust pepper to taste, as 1 tsp whole peppercorns seasons about 0.5 cups pastina.

Is this dish vegan-friendly?

No—the recipe requires dairy Parmesan cheese as a core ingredient. A plant-based Parmesan substitute may work but will alter the traditional flavor and texture significantly.