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Pastina with Egg and Cheese

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A cozy and comforting Italian-inspired dish made with tiny pastina pasta cooked in broth, then enriched with egg, butter, and parmesan for a creamy, nourishing meal that comes together in minutes.

Ingredients

  • 2 cups chicken or vegetable broth, low-sodium recommended (or water)
  • 1/2 cup small pasta (Pastina), such as Stelline or Stellette
  • 1 tablespoon butter, cold
  • 2 tablespoons freshly grated parmesan (plus more for topping)
  • 1 egg, lightly beaten
  • Freshly grated parmesan, for serving
  • Freshly ground black pepper, for serving
  • A drizzle of olive oil, for serving

Instructions

  1. Bring broth (or water) to a boil in a medium saucepan.
  2. Add pastina and cook until tender, stirring often to prevent sticking.
  3. Reduce heat to low and stir in cold butter and parmesan.
  4. Lightly beat the egg in a small bowl.
  5. Slowly pour the egg into the hot pasta while stirring constantly until silky.
  6. Remove from heat and adjust with more parmesan if desired.
  7. Serve immediately, topped with extra parmesan, black pepper, and a drizzle of olive oil.

Notes

  • Add cooked shredded chicken for a heartier version.
  • Stir in fresh herbs such as parsley or basil for extra freshness.
  • Mix in a splash of cream with the butter for a creamier texture.
  • Whisk in an extra egg for added protein.
  • Reheat gently with a splash of broth or water to loosen the texture.

Nutrition

Find it online: https://justsosavory.com/pastina-with-egg-and-cheese/