Pastina with Egg: A Simple, Comforting Italian Dish
Pastina, those tiny pasta shapes, are the perfect base for a quick and easy meal, especially when combined with a simple egg. This recipe offers a comforting, flavorful dish perfect for a weeknight dinner or a light lunch. It's also incredibly versatile, allowing for customization based on your preferences and what you have on hand.
Ingredients You'll Need:
- 1 cup pastina pasta
- 4 cups water or broth (vegetable or chicken)
- 2 large eggs
- 1 tablespoon butter or olive oil
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Salt and freshly ground black pepper to taste
- Optional additions: a pinch of red pepper flakes for a little heat, fresh parsley or chives for garnish, a clove of minced garlic for extra flavor.
Step-by-Step Instructions:
Getting Started:
-
Bring the water or broth to a boil in a medium saucepan. Adding a pinch of salt to the boiling liquid will season the pasta.
-
Add the pastina: Gently stir in the pastina and cook according to package directions, usually around 8-10 minutes, or until tender but still slightly firm to the bite (al dente).
Preparing the Egg:
While the pastina is cooking, prepare the egg:
- Whisk the eggs: In a small bowl, whisk the eggs lightly with a fork until slightly frothy. Season with a pinch of salt and pepper.
Combining and Serving:
-
Drain the pastina: Once cooked, drain the pastina, reserving about 1/2 cup of the cooking liquid.
-
Return to the pan: Add the butter or olive oil to the pan and swirl to coat. Add the drained pastina.
-
Temper the eggs: Slowly drizzle a few tablespoons of the hot pasta water into the whisked eggs, whisking constantly to prevent scrambling. This helps to temper the eggs, preventing them from curdling when added to the hot pasta.
-
Add eggs to pasta: Pour the tempered egg mixture over the pastina and stir gently until the eggs are just cooked through and creamy, creating a light sauce. The residual heat from the pasta will cook the eggs.
-
Stir in cheese: Stir in the Parmesan cheese until melted and creamy. Season with additional salt and pepper to taste.
-
Serve immediately: Serve the pastina with egg hot, garnished with extra Parmesan cheese and your chosen optional additions, such as fresh herbs or red pepper flakes.
Tips and Variations:
-
Broth instead of water: Using broth instead of water adds a deeper flavor to the dish. Chicken broth is a classic choice, but vegetable broth works well too.
-
Add vegetables: Sautéed spinach, mushrooms, or peas would be delicious additions to this recipe. Add them to the pan with the butter or olive oil before adding the pastina.
-
Spice it up: A pinch of red pepper flakes adds a touch of heat.
-
Cheese variations: Experiment with different cheeses. Pecorino Romano or Asiago would also be delicious.
-
Creamy option: For a richer dish, stir in a tablespoon or two of heavy cream with the cheese.
This simple Pastina with Egg recipe is a great way to enjoy a quick, delicious, and comforting meal. Enjoy!
