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Egg Yolk Pastina (farfalline) 🔥 The definition of comfort food …it is no secret that I’m obsessed with egg yolks and that’s because it is the greatest food ever.

If you loved this recipe, check out my Spinach Basil Pastina recipe!

Why You’ll Love Egg Yolk Pastina

Pastinas are such a cozy and comforting meal. Apart from being absolutely delicious, it’s super easy and quick to make… You can have it ready in under 20 minutes! The Parmigiano makes it cheesy, and the leeks make the perfect crunchy topping.

Egg Yolk Pastina

How To Prepare Egg Yolk Pastina

🥬 First, add the leeks to a shallow pan and coat in olive oil. Then, fry on medium low until golden, About 5 minutes.

💧 Secondly, bring the 4.5 cups of water to a boil. Salt heavily and cook your farfalline until al dente.

✨ Fill another small pot to 1/3 with water. Bring to a boil.

🍳 Add the yolks to a large bowl and place it over the pot with the boiling water. Cook bain-marie, mixing with a spoon for 30-45 seconds until slightly jammy. Add 1 tbsp of the butter and the Tamari. Emulsify off heat.

🧀 Add the Parmigiano to the Farfalline pot and mix well.

🥚 Temper the egg yolk mixture with a bit of the pasta water.

🧈 Add in the egg yolk mixture and butter to the farfalline off heat and mix together. Then, add salt and pepper to taste.

🌶 Lastly, serve the farfalline with more Parmigianno, chives and a drizzle of salsa macha.

Substitutions and Variations

  1. You can use any Pastina you like, I used farfalline for this recipe!
  2. You can use any cheese of your choice instead of Parmigiano.
  3. I topped with chives, but you can swap for your favorite herbs.
  4. You can use shallots instead of leeks.
Egg Yolk Pastina

Similar Recipes

Common Questions

What can I use instead of leeks?

You can use shallots.

Can I use a different cheese?

Yes absolutely! You can use any cheese of your choice.

What pastina do you use?

For this recipe, I used Farfalline by De Cecco.

Egg Yolk Pastina

By Nadia Aidi
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 2
Egg Yolk Pastina (farfalline) 🔥 The definition of comfort food…it is no secret that I’m obsessed with egg yolks and that’s because it is the greatest food ever.

Ingredients 

  • 1 cup Farfalline , or acini di pepe
  • 4 1/2 cup Water
  • 4 Egg yolks
  • 4 tbsp Butter
  • 1 Lemon zest
  • 2 tsp Tamari
  • 1/3 cup Parmigiano reggiano, grated plus more for topping
  • Salt and pepper, to taste
  • 1 Leek, thinly sliced
  • Salsa macha , to taste
  • Chives, to taste
  • Olive oil

Directions 

  • First, add the leeks to a shallow pan and coat in olive oil. Then, fry on medium low until golden, About 5 minutes.
  • Secondly, bring the 4.5 cups of water to a boil. Salt heavily and cook your farfalline until al dente.
  • Fill another small pot to 1/3 with water. Bring to a boil.
  • Add the yolks to a large bowl and place it over the pot with the boiling water. Cook bain-marie, mixing with a spoon for 30-45 seconds until slightly jammy. Add 1 tbsp of the butter and the Tamari. Emulsify off heat.
  • Add the Parmigiano to the Farfalline pot and mix well.
  • Temper the egg yolk mixture with a bit of the pasta water.
  • Add in the egg yolk mixture and butter to the farfalline off heat and mix together. Then, add salt and pepper to taste.
  • Lastly, serve the farfalline with more Parmigianno, chives and a drizzle of salsa macha.

Video

YouTube video

Nutrition

Calories: 728kcal, Carbohydrates: 76g, Protein: 24g, Fat: 38g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 460mg, Sodium: 836mg, Potassium: 229mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2103IU, Vitamin C: 34mg, Calcium: 308mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Italian

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