Comforting Pastina with Egg (Printable version)
A warm Italian dish combining tiny pasta and silky egg for cozy, creamy comfort.
# What You'll Need:
→ Pasta
01 - 3/4 cup pastina (small star-shaped or other tiny pasta)
02 - 4 cups water
03 - 1/2 teaspoon kosher salt
→ Dairy
04 - 2 tablespoons unsalted butter
05 - 1/4 cup grated Parmesan cheese (plus extra for serving)
→ Egg
06 - 1 large egg
→ Optional Garnishes
07 - Freshly ground black pepper, to taste
08 - Chopped fresh parsley, for garnish
# Directions:
01 - Bring 4 cups of water to a boil in a medium saucepan. Add kosher salt and pastina, stir, and cook for 4 to 5 minutes until pastina is tender yet firm.
02 - Reduce heat to low. Do not drain the pasta; allow most water to be absorbed while retaining a small amount of liquid.
03 - Stir in unsalted butter and grated Parmesan until fully melted and the mixture becomes creamy.
04 - Beat the egg in a small bowl. Slowly drizzle the egg into the hot pasta while stirring constantly to form smooth ribbons and gently cook the egg.
05 - Remove from heat, taste, and adjust seasoning with salt and freshly ground black pepper as desired. Serve immediately with additional Parmesan and parsley if using.
# Expert advice:
01 -
- It’s like a little secret comfort food that feels both elegant and cozy at the same time
- The silky egg ribbons mixed in create a creamy texture that makes this dish unforgettable
02 -
- Don’t rush adding the egg or the texture can break instead of becoming silky ribbons
- Leaving a bit of pasta cooking water is key to getting the sauce creamy without it becoming dry
03 -
- Beat the egg well and add it slowly to the hot pasta while stirring constantly to avoid scrambling
- Use a wooden spoon for stirring to better control the texture as the sauce comes together