Classic Italian comfort food. Tiny Pasta, cooked with broth and egg.
Cuisine Italian
Keyword Pasta, Sides
Method Stove Top
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 6
Equipment
Large Saucepan
INGREDIENTS
1oz.Parmesan Cheese - 1/3 cup store-bought grated, plus more for garnish
4cupsChicken or Vegetable Broth - divided
112 oz. BoxDried Pastina Pasta
1Large Egg
¼tsp.Black Pepper
INSTRUCTIONS
Finely grate 1 ounce Parmesan cheese (about 1/2 firmly packed cup), or measure out 1/3 cup store-bought grated.
Measure 3 cups of the broth into a large saucepan. Add Pastina and bring to a gentle boil over medium-high heat, stirring occasionally. Continue cooking, stirring often, until the pasta is al dente and there is a small amount of liquid left in the pan, about 6 minutes. (Slowly add remaining Broth as needed.) Then turn off the heat.
Immediately add the Parmesan, 1 large Egg, and Black Pepper to taste.
Quickly stir to blend the egg into the warm pasta and melt the cheese.
Serve topped with more grated Parmesan or freshly ground black pepper.
Notes
Leftover Pasta may be refrigerated in an airtight container for up to 3 days. Add more broth to loosen when reheating.