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Lemon Pastina & Egg Yolk 💛 It very easy and it comes together in one pan in 20 minutes! Everyone in my family was a fan.

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

Why You’ll Love Lemon Pastina & Egg Yolk

Pastinas are such a cozy and comforting meal. This one is sooo flavorful and the egg yolk on top is FIRE🔥. It’s lemony, cheesy and absolutely delicious! The mascarpone brings in that creaminess and you will love it. This is one of my favorite recipes to make when I am feeling under the weather because it is quick and easy to make.


I topped mine with parmigiano, but you can use your cheese of choice! You can also leave the egg yolk out if that’s not your thing.

Lemon Pastina & Egg Yolk
Lemon Pastina & Egg Yolk
Lemon Pastina & Egg Yolk

Lemon Pastina & Egg Yolk

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


  • 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


  • 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.

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