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A close-up of a bowl of pastina topped with shredded cheese, chopped herbs, and freshly ground black pepper. The risotto looks rich and smooth, served in a shallow gray bowl.
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Pastina Recipe

Adapted from Let's Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian
Keyword: comfort food
Servings: 2 people
Author: Marissa Stevens

Ingredients

  • 4 large eggs
  • 3 cups chicken broth
  • 1 cup pastina
  • 1/2 cup freshly grated parmesan cheese plus more for serving
  • 6 tablespoons butter diced
  • freshly ground black pepper for serving
  • minced parsley for garnish, optional

Instructions

  • Crack the eggs into a medium bowl and beat lightly with a fork or whisk until the yolks and whites are just combined (you don’t want them to be foamy).
  • Bring broth to boil in a medium sauce pan over medium heat. Add pastina and cook according to package directions, stirring frequently, until firm to the bite (al dente). Remove from heat and add eggs while stirring vigorously. Add parmesan cheese and butter; stir constantly until butter melts and all ingredients are incorporated.
  • Divide pastina between two bowls and top with several grinds of black pepper and sprinkle on more parmesan cheese if desired. Serve right away.

Nutrition

Calories: 871kcal | Carbohydrates: 68g | Protein: 33g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 491mg | Sodium: 2157mg | Potassium: 258mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1813IU | Calcium: 301mg | Iron: 5mg

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