Description
Discover the ultimate Italian comfort food with this creamy, velvety Pastina recipe. Made with tiny pasta, chicken broth, butter, Parmesan cheese, and egg, it’s a simple, nostalgic dish ready in just 15 minutes. Perfect for chilly days or quick, comforting meals.
Ingredients
- 1 (12-ounce) box pastina
- 4 cups chicken broth
- 3 tablespoons butter
- 1 large egg, room temperature, whisked
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish
- Fresh ground black pepper to taste
Instructions
- In a 3-quart pot, combine chicken broth and pastina. Bring to a boil over medium heat, stirring frequently.
- Boil for 6-7 minutes, or until the pastina absorbs most of the broth and is cooked al dente.
- Remove the pot from heat. Stir in butter, whisked egg, and Parmesan cheese until creamy and well combined.
- Season with freshly ground black pepper. Serve immediately, garnished with extra Parmesan if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Avoid scrambling the egg by stirring constantly after removing the pot from heat.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
