Cacio e Pepe Pastina
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.
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.
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Grate Parmesan cheese into a large mixing bowl.
Crush the whole black peppercorns using the bottom of a heavy pan or a spice grinder.
Lightly toast the crushed peppercorns in a dry pan over medium heat until fragrant.
Add the toasted peppercorns to the bowl with the grated Parmesan cheese.
Cook the pastina in a pot of boiling salted water according to package directions until al dente.
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.
Stir vigorously until the cheese melts and creates a creamy sauce that coats the pastina.
Transfer the Cacio e Pepe Pastina to a serving bowl.
Garnish with additional freshly grated Parmesan cheese before serving.
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.
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.
Toasting whole black peppercorns releases their essential oils and deepens their flavor, creating a more complex, warm spice profile than pre-ground pepper.
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.
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.
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.
