This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe

Lemon Pastina (Acini Di Pepe) & Egg Yolk…so cozy, comes together in one pan in 20 min! Everyone in my family was a fan.

Lemon Pastina (Acini di Pepe) & Egg Yolk

By Nadia Aidi
Lemon Pastina (Acini Di Pepe) & Egg Yolk…so cozy, comes together in one pan in 20 min! Everyone in my family was a fan.

Ingredients 

  • 1 cup acini di pepe.
  • 1 shallot, chopped
  • 1 garlic clove, grated
  • 4.5 chicken or veggie stock, hot or boiling
  • 1/3 cup mascarpone
  • 3/4 cup grated parmigiano reggiano, more for topping
  • 2 lemons, zest and the juice of 1/2
  • 2 tbsp cold butter
  • Salt/pepper to taste
  • Lemon olive oil
  • 1 egg yolk per serving

Directions 

  • Add some oil to a pan, and toast the pasta for 2 min until slightly golden on medium high with the shallots. Add in garlic and tomato paste, sautee 3 min on medium high. Mixing often
  • Add stock one cup at a time. Add a bit of salt/pepper. Should be about 9-12 ish minutes
  • Simmer until pasta is al dente and there is water left over
  • Add parmigiano, juice of half a lemon, zest of 1 lemon. Cook mixing together for 1 more minute
  • Mix in mascarpone and butter
  • Poach each yolk carefully in hot water for 30-45 seconds
  • Serve with more parmigiano, lemon olive oil and black pepper

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

Additional Info

Like this? Leave a comment below!

Get new recipes sent to your inbox!
Subscribe and get all the new recipes first!

Please enable JavaScript in your browser to complete this form.


Bringing Fun Dishes to The Table

Here you’ll find some of my own recipes. I am super passionate about communicating my passion for food & cooking as well as living a truly balanced lifestyle. Be sure to subscribe to my newsletter for recipes delivered to your inbox!



Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating