Some nights, dinner needs to happen in ten minutes flat, no negotiating. This is the pasta I make on those nights, or honestly, whenever someone in the house isn’t feeling well and wants something warm and gentle on the stomach.
Thank you for reading this post, don't forget to subscribe!It’s tiny star-shaped pasta simmered right in chicken broth, then finished with an egg, a little butter, and Parmesan. That’s it. No sauce to build, no extra pans. Just a small saucepan and a spoon, and somehow it tastes like something your grandmother would have made.
Why You’ll Love This Dinner
This one wins on simplicity alone. Everything cooks in a single small saucepan, so cleanup takes about as long as making it did. It’s also naturally soft and mild, which makes it a good pick for little ones, or for anyone who just wants something easy to eat.
There’s something about the way the egg folds into the hot pastina that turns the whole thing creamy without any cream at all. The starch from the tiny pasta and the broth do most of the work, and the egg just pulls it together into something rich and comforting.
It’s not a recipe that needs much planning either. If you keep pastina and a carton of broth in the pantry, this is always within reach.
Ingredients
Just a handful of ingredients, most of which are already in your kitchen.
- ½ cup pastina pasta (or another small pasta shape)
- 1 egg
- 1½ cups chicken broth
- 1 tablespoon butter
- 1 tablespoon Parmesan cheese
- Black pepper, to taste
- Salt, to taste
If you can’t track down pastina at the store, acini de pepe or orzo will work in its place. Just know orzo is a bit larger, so it won’t have quite the same texture.
Step-by-Step Instructions
Bring the broth to a boil. In a small saucepan or pot, bring the chicken broth up to a soft boil over medium heat.
Cook the pastina. Add the pastina to the broth and simmer, stirring occasionally, until it’s cooked through and the broth is almost completely absorbed, about 7 minutes. Depending on your pasta brand and stove, you may need to splash in a little more broth if it looks dry before the pastina is tender. Keep an extra cup nearby just in case.
Fold in the egg. Once the pastina is cooked through, turn off the heat completely. Crack the egg right into the pan and fold it in quickly but gently, so it combines with the hot pastina and cooks softly from the residual heat rather than scrambling into big curds.
Finish it off. Add the butter and Parmesan, stirring until they melt into the pastina. Top with a little more cheese, salt, and black pepper if you’d like, and serve right away while it’s warm.
What to Serve With It
This dish is comforting enough to stand on its own, especially as a small, cozy meal. If you want to round it out, a piece of toast or some simple crackers on the side works well, and a light green salad is a nice contrast if you’re serving it as part of a bigger dinner.
Variations
A squeeze of lemon juice brightens this up nicely if you want a little more flavor. Some people like to stir in a handful of fresh baby spinach right before turning off the heat, which wilts gently into the hot pastina. A small splash of milk can also be added at the end for an even creamier texture, though the egg and cheese already make it rich on their own.
Storage
Pastina with egg is really best enjoyed fresh, since the egg is only just barely cooked from residual heat. If you do have leftovers, store them in an airtight container in the fridge for 2 to 3 days. Reheating can change the texture of the egg slightly, so keep that in mind if you’re planning to save some for later. This one isn’t a good candidate for freezing.
Frequently Asked Questions
Can I use a different small pasta shape?
Yes, acini de pepe works well. Orzo is a reasonable substitute too, though it’s a bit larger and will change the texture slightly.
Is the egg fully cooked in this recipe?
The heat is off when the egg goes in, and it cooks gently from the residual warmth of the pastina and broth, similar to how egg drop soup is made. If you’d prefer it more thoroughly cooked, you can return the pan to very low heat for a few seconds while stirring constantly.
Can I double this recipe?
Yes, just use a larger saucepan so the pastina has room to absorb the broth evenly, and keep extra broth on hand in case it needs a splash more.
Why does my pastina look dry before it’s done cooking?
Different pasta brands absorb liquid at different rates. If it looks dry before the pastina is tender, just stir in a little extra broth until it reaches the texture you want.
Can I make this ahead of time?
This dish is really at its best made fresh, since the texture of the egg changes once it sits or gets reheated.
Is this a good recipe for kids?
It’s soft, mild, and easy to eat, which makes it a gentle option for little ones or for anyone who wants a simple, comforting meal.
Cozy Pastina with Egg and Parmesan
Equipment
- Small saucepan
Ingredients
- 1/2 cup pastina pasta or another small pasta shape
- 1 egg
- 1 1/2 cup chicken broth
- 1 tbsp butter
- 1 tbsp Parmesan cheese
- black pepper to taste
- salt to taste
Instructions
- In a small saucepan or pot, add the broth and bring it up to a soft boil.
- Add the pastina to the broth and simmer until cooked through and the broth is almost completely absorbed, about 7 minutes. You may need to add more broth depending on how much has been absorbed.
- Once the pastina is cooked through, turn off the heat and add one whole egg to the pan. Gently and quickly fold the egg in so it combines with the pastina and doesn’t scramble into large pieces.
- Add butter and cheese and allow them to melt. Top with more cheese, salt, and black pepper, if desired.
