Name: Pastina with Butter, Eggs & Parmesan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 bowls
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter; 4 cups chicken stock; Salt; Black pepper; 1 cup pastina pasta; 2 eggs; 0.75 cup grated Parmesan cheese; Drizzle of olive oil

Pastina with Butter, Eggs & Parmesan cover

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Pastina with Butter, Eggs & Parmesan

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

In a large pot over medium heat, melt 2 tbsp of butter.

Add chicken stock and bring to a simmer. Season with salt to taste.

Add pastina and stir. Simmer gently, stirring occasionally, until most of the liquid is absorbed and the pasta is tender.

Turn off the heat. Stir in the remaining 2 tbsp of butter, beaten eggs, and Parmesan cheese quickly to create a creamy consistency.

Season with more salt and black pepper to taste.

Serve hot, topped with extra Parmesan, a drizzle of olive oil, and more black pepper if desired.

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Tips & Tricks (5)

Stock Selection Matters 🥣
Use homemade or high-quality low-sodium chicken stock for the most authentic and rich flavor profile in your pastina.
Egg Tempering Technique 🥚
Slowly whisk a small amount of hot stock into beaten eggs before adding them to the pastina to prevent scrambling and create a silky, creamy texture.
Pasta Water Magic 💧
Reserve a bit of pasta cooking liquid to adjust consistency if the pastina becomes too thick, ensuring a perfectly creamy final dish.
Cheese Grating Pro Tip 🧀
Always grate Parmesan fresh using a microplane for maximum flavor and lighter, fluffier cheese that melts more evenly.
Finishing Touch Technique 🌶️
Crack fresh black pepper directly over the dish just before serving to release maximum aromatic oils and enhance the overall flavor profile.