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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Nutrition

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Tips & Tricks (5)

Temper Your Eggs First 🥚
Whisk eggs with a splash of the hot broth before adding to the pot to prevent scrambling and create a silky, creamy texture instead of clumpy curds.
Reserve Starchy Pasta Water 💧
Save 1/2 cup of the cooking liquid before draining—this starch helps emulsify the butter and eggs into a luxurious, coating sauce rather than a greasy puddle.
Use Cold Butter in Cubes ❄️
Cut butter into small pieces and add it off heat while stirring constantly—this prevents it from melting into grease and ensures it emulsifies properly with the eggs for a glossy finish.
Grate Parmesan Fresh and Fine 🧀
Always freshly grate Parmesan cheese just before using; pre-grated versions contain anti-caking agents that prevent proper melting and create a gritty texture.
Watch for the Creamy Window ⏱️
Add eggs and butter immediately after removing the pot from heat and stir vigorously for 1-2 minutes—timing is critical to achieve the signature creamy consistency before it cools and seizes.