12/5 is National Comfort Food Day and to us, the ultimate comfort food is pastina! This recipe for Pastina includes egg and parmesan for a creamy and delicious comfort dish. It's incredibly simple, quick to make, and good for the soul!
Ingredients: 1 1 pound (16 oz) Pastina pasta (like Stelline or Acini di Pepe)
1 cube chicken bouillon
4 medium Eggs
1 cup (about 3-4 oz) Freshly Grated Parmesan Cheese (plus more for serving)
Salt and Freshly Ground Black Pepper to taste
Instructions: In a large pot, bring 2 quarts of water to a boil over high heat.
Once water is boiling, add bouillon cube and pastina to water. You can also add a pinch of salt (be mindful of the saltiness of your broth) and cook according to time on package directions
While pastina is cooking, in a seperate bowl, mix eggs with a touch of salt and pepper (not scrambled, but mixed together still with some texture)
When pastina is about ¾ way done cooking, add egg mixture directly into the pot and stir. Finish cooking, remove from heat, and stir in parmesan to create a creamy, rich dish
Ladle into bowls and serve immediately, topped with an extra sprinkle of Parmesan cheese.
Tips:
The quality of the cheese makes a huge difference. Freshly grated Parmigiano-Reggiano or Pecorino Romano will melt much better
If you have one, simmer a Parmesan rind in the broth while the pastina cooks. Remove it before serving—it adds a deep, savory, umami flavo
Stirring in a tablespoon of unsalted or salted butter after the pastina is cooked and off the heat adds a rich flavor
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