Name: Pastina with Egg, Butter, and Parmesan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 bowls
Cuisine: Italian
Ingredients: 4 tablespoons butter; 4 cups chicken broth; 1 cup pastina; 0.5 tsp salt; 2 eggs; 1 cup grated Parmesan cheese; Black pepper; Olive oil

Pastina with Egg, Butter, and Parmesan cover

From the Cook

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Pastina with Egg, Butter, and Parmesan

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Ingredients

Warning0 allergens identified

Instructions

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

Add chicken broth and bring to a simmer.

Stir in salt and pastina. Simmer, stirring frequently, until most of the liquid is absorbed and pasta is tender.

Turn off heat. Quickly stir in remaining 2 tablespoons of butter, beaten eggs, and Parmesan cheese. Mix vigorously to combine.

Season with black pepper to taste.

Serve immediately topped with extra Parmesan and a drizzle of olive oil if desired.

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Tips & Tricks (5)

Liquid Magic 💧
Use high-quality homemade or store-bought chicken broth for maximum flavor depth, as the broth is the primary cooking liquid for pastina.
Egg Tempering Technique 🥚
Slowly whisk a small amount of hot broth into beaten eggs before adding them to the pastina to prevent scrambling and create a silky, creamy texture.
Pasta Size Precision 🍲
Choose true pastina (tiny star-shaped pasta) for authentic texture; larger pasta shapes will disrupt the delicate porridge-like consistency.
Parmesan Layering Trick 🧀
Grate Parmesan fresh and add it in layers while stirring, allowing each layer to melt slightly for maximum flavor integration.
Butter Emulsion Secret 🧈
Use cold, high-quality butter and add it off the heat, stirring continuously to create a smooth, glossy emulsion that coats each pasta grain.