Pastina with Egg and Cheese

This pastina with egg and cheese is the kind of comforting meal I make when I want something warm, simple, and satisfying. The tiny pasta cooks directly in broth, then I stir in an egg, butter, and parmesan for a creamy texture that feels both cozy and nourishing.

Why You’ll Love This Recipe

I like this recipe because it comes together quickly with just a few ingredients. The broth gives the pasta flavor, and the egg and parmesan create a rich, creamy consistency without needing cream. I enjoy how versatile it is I can make it lighter with water or more filling with extra cheese and olive oil. It’s the perfect dish for when I need comfort food in a bowl.

Ingredients

2 cups chicken or vegetable broth, low-sodium recommended (or water will also work)
½ cup small pasta (Pastina), such as star-shaped Stelline or Stellette or see Note 1 below for more options
1 Tablespoon butter, cold
2 Tablespoons freshly grated parmesan, (plus more for topping)
1 egg

To serve
Freshly grated parmesan
Freshly ground black pepper
A drizzle of olive oil

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I bring the broth (or water) to a boil in a medium saucepan.
2. I add the pastina and cook until tender, stirring often so it doesn’t stick.
3. I reduce the heat to low and stir in the cold butter and parmesan.
4. In a small bowl, I lightly beat the egg.
5. I slowly pour the egg into the hot pasta while stirring constantly, creating a silky texture.
6. I remove from heat and taste, adjusting with more parmesan if I want it cheesier.
7. I serve it right away topped with more parmesan, freshly ground black pepper, and a drizzle of olive oil.

Servings and Timing

This recipe makes about 2 servings. It usually takes me 5 minutes to prepare and about 10 minutes to cook, so I can have it ready in around 15 minutes.

Variations

Sometimes I add cooked shredded chicken to make it heartier. I also like stirring in fresh herbs such as parsley or basil for extra freshness. For a creamier version, I add a splash of cream along with the butter. If I want more protein, I whisk in an extra egg.

Storage/Reheating

I keep leftovers in the refrigerator for up to 2 days. When reheating, I add a splash of broth or water to loosen it since the pasta absorbs liquid as it sits. I reheat gently on the stovetop or in the microwave. I don’t usually freeze this dish because the texture changes too much.

FAQs

Can I make this with water instead of broth?

Yes, I sometimes use water, though I find broth gives it much more flavor.

What type of pastina works best?

I like Stelline (little stars), but any tiny pasta like acini di pepe, orzo, or ditalini will work.

Do I need to temper the egg?

No, I simply beat the egg and stir it in slowly while mixing so it doesn’t scramble.

Can I make it without butter?

Yes, but I like the richness the butter adds. Olive oil can be used instead.

How do I keep the egg from clumping?

I stir continuously while adding the egg slowly so it incorporates smoothly.

Is this recipe good for kids?

Yes, it’s soft, mild, and easy to eat, which makes it a kid-friendly meal.

Can I add vegetables?

Yes, I sometimes add peas, spinach, or finely diced carrots for more nutrition.

Can I use pre-grated parmesan?

I prefer freshly grated because it melts better, but pre-grated works in a pinch.

What protein can I add?

Shredded chicken, cooked ground turkey, or even beans work well to make it more filling.

Can I double the recipe?

Yes, I often double it when making for more people—just keep the same ratios of pasta to liquid.

Conclusion

This pastina with egg and cheese is one of my go-to comfort foods. I like how quickly it comes together with just a handful of ingredients, and it always feels warm, creamy, and satisfying. Whether I make it for myself or for the family, it’s a simple meal that never fails to comfort.

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