Kids Pasta Recipe

Bring water to a boil

In a medium pot, bring 6 cups of water to a rolling boil over high heat. Add 1 tsp salt once boiling.

Cook pasta

Add 2 cups of dried small pasta to the boiling water. Stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until the pasta is tender (follow package time for 'al dente' minus 0–1 minute for softer kids' texture), about 7–10 minutes depending on shape.

Reserve cooking water and drain

Before draining, scoop out and reserve 1/4 cup (about 60 ml) of the pasta cooking water. Drain pasta in a colander and return the pasta to the pot off the heat.

Melt butter

With the pot off the heat but still warm, add 2 tbsp unsalted butter to the hot pasta. Let the residual heat melt the butter, stirring gently to coat the pasta.

Create creamy texture

Add 1 tbsp of the reserved pasta cooking water to the pasta and butter. Stir vigorously for about 20–30 seconds to emulsify the butter and water into a light sauce that will help the cheese adhere.

Add pecorino

Sprinkle in 1 cup finely grated pecorino romano in two additions, stirring well after each addition so the cheese melts into the sauce. If the mixture seems dry or clumpy, add another 1–2 tsp of the reserved cooking water at a time until smooth and creamy.

Season gently

Taste a small bite and, if desired, add up to 1 tsp freshly ground black pepper very sparingly for kids who can handle mild spice. Adjust only if appropriate for the child's palate.

Garnish and serve

If using, sprinkle 1 tbsp finely chopped fresh parsley for color. Serve immediately while warm. Portion out into child-size servings and allow to cool slightly before serving.

Storage note: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently with a splash of milk or water to loosen the sauce.