Description
A cozy, creamy, and cheesy one‑pot Italian comfort dish made with tender pastina cooked in broth and finished with egg, butter, and Parmesan.
Ingredients
- 6 oz (about 1½ cups) pastina
- 3 cups low‑sodium chicken broth
- 2 Tbsp unsalted butter
- 1 large egg, room temperature
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- Freshly ground black pepper, to taste
- Optional: pinch of salt
Instructions
- Bring the chicken broth to a gentle boil in a medium saucepan.
- Add the pastina and simmer until al dente and mostly absorbed (about 4–6 minutes).
- Remove from heat and quickly stir in butter, whisked egg, and Parmesan until creamy and silky.
- Season with salt and pepper as needed.
- Spoon into bowls and top with extra Parmesan and a grind of black pepper.
Notes
- Use low‑sodium broth so you can control salt.
- Let the egg come to room temperature for better blending.
- Stir vigorously after adding egg to avoid scrambling.
- For soupier texture, add a splash more broth at the end.
- Great comfort food—sometimes called “Italian penicillin.”