Comforting Pastina with Egg

I first tasted pastina with egg on a chilly evening when my Italian grandmother whisked up this simple bowl of comfort in less time than it took to set the table. The tiny stars swimming in that golden, creamy broth felt like edible sunshine, and I've been making it ever since whenever I need something warm and gentle.

I remember the first time I made this for myself when I was home sick with a cold. My grandmother wasn't there to cook for me anymore, but as soon as I took that first spoonful, I felt her presence in my kitchen. The warmth, the simplicity, the way it asked nothing of me but a few gentle stirs, it was exactly what I needed.

Ingredients

• Pastina: Those little star shaped pasta pieces are traditional, but any tiny pasta shape works beautifully. I keep a box in my pantry year round because they cook so quickly and absorb all that buttery, cheesy goodness.
• Water and kosher salt: You're cooking the pasta right in the water that becomes part of the creamy base, so don't skip the salt. It seasons everything from the inside out.
• Unsalted butter: This melts into the hot pasta and creates that silky richness. I learned to use unsalted so I can control the seasoning myself.
• Parmesan cheese: Freshly grated makes all the difference. The pre grated stuff just doesn't melt the same way or give you that nutty, salty depth.
• Egg: One large egg whisked in at the end turns this from pasta in broth into something luxurious and creamy. It's the secret that transforms the whole dish.
• Black pepper and parsley: Optional, but a crack of pepper and a sprinkle of fresh parsley add a little brightness that balances the richness perfectly.

Instructions

Get Your Water Going:

Fill a medium saucepan with 4 cups of water and bring it to a rolling boil. Once it's bubbling, add the kosher salt and then pour in your pastina. Give it a good stir so nothing sticks to the bottom, and let it cook for 4 to 5 minutes. You'll know it's ready when the little stars are tender but still have a gentle bite, and most of the water has been absorbed. You want a little liquid left in the pot, almost like a thin broth.

Build the Creamy Base:

Turn the heat down to low. This is important because you're about to add butter, cheese, and egg, and you don't want anything to scramble or seize up. Stir in the butter and Parmesan, watching as they melt into the pasta and create this gorgeous, creamy coating. The smell alone will make you want to dive right in.

The Magic Egg Moment:

Crack your egg into a small bowl and beat it with a fork until it's smooth and pale yellow. Now comes the part that feels a little fancy but is actually so easy. Slowly drizzle the beaten egg into the pot while stirring constantly with your other hand. The hot pasta will gently cook the egg into silky ribbons instead of clumps. Keep stirring for about 30 seconds until everything is creamy and unified.

Taste and Serve:

Pull the pot off the heat. Taste a spoonful and see if it needs a pinch more salt or a crack of black pepper. Spoon it into warm bowls, top with extra Parmesan and a sprinkle of fresh parsley if you have it, and serve immediately while it's still steaming and comforting.

Save

This pastina became my go to on the night before big presentations at work, when my nerves needed settling more than my stomach needed feeding. It never failed to calm me down, and I'd sit at my kitchen table with my bowl, feeling ready to face whatever came next.

Making It Your Own

If you want to add a little more richness, stir in a splash of whole milk or even a spoonful of cream along with the butter. On nights when I need something heartier, I'll toss in some cooked peas or spinach, or shred in leftover rotisserie chicken. It stretches the recipe and adds color and nutrition without losing that comforting soul.

Keeping It Fresh

This dish really shines when it's served fresh and hot, straight from the pot. The creamy texture changes as it sits, and the pasta absorbs more liquid and becomes denser. If you do have leftovers, you can reheat them gently on the stove with a splash of water or broth to loosen things up, but nothing beats that first steaming bowlful.

When You're Missing Something

Can't find pastina? Use any small pasta like orzo, ditalini, or even broken up angel hair. The cooking time might vary slightly, so just keep an eye on it and taste as you go.

• If you're out of Parmesan, Pecorino Romano works beautifully and brings a sharper, saltier flavor.
• No fresh parsley? A pinch of dried Italian herbs or even just a little extra black pepper adds a nice finishing touch.
• For a dairy free version, swap the butter for olive oil and skip the cheese, or use a dairy free Parmesan alternative. It won't be quite the same, but it's still warm and wonderful.

Save

This recipe has been my kitchen companion through colds, long days, and quiet evenings when I just needed something simple and kind. I hope it brings you the same comfort it's brought me.

Recipe FAQ

→ What type of pasta is used in this dish?

Tiny star-shaped pasta called pastina is traditionally used, but other small pasta shapes work well too.

→ How is creaminess achieved without heavy cream?

Creaminess comes from stirring butter and grated Parmesan into the tender pasta along with a slow stream of beaten egg, creating a silky texture.

→ Why should the pasta not be drained completely?

Leaving some cooking liquid helps keep the dish moist and allows the egg to cook gently, forming a creamy sauce rather than scrambling.

→ Can this dish be customized with other ingredients?

Yes, you can add cooked vegetables or shredded chicken to make it heartier while maintaining the creamy base.

→ What garnishes complement this dish?

Fresh parsley and freshly ground black pepper add brightness and a touch of spice to complete the flavors.