Description
This Pastina with Egg recipe is the epitome of Italian comfort food. A simple, yet hearty dish that combines the soft, tiny pastina pasta with the richness of eggs, seasoned with cheese and butter for a creamy texture. It’s perfect for a quick meal that comforts the soul.
Ingredients
Scale
- 1 cup pastina pasta
- 2 large eggs, beaten
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground pepper, to taste
- 4 cups water or chicken broth
Instructions
- In a medium saucepan, bring water or broth to a boil. Add pastina and cook until al dente, about 5 minutes.
- Reduce heat to low and stir in the beaten eggs, whisking until the mixture thickens.
- Remove from heat and stir in butter and Parmesan cheese until melted and evenly distributed. Season with salt and pepper.
- Serve warm, garnished with more Parmesan if desired.
Notes
- For a creamier texture, you can add a splash of milk or cream with the eggs.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: per serving
- Calories: 250
- Sugar: 2g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 109mg