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Pastina Recipe 💛 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 Pastina Recipe

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.

PASTINA RECIPE

How To Prepare Pastina Recipe

🧄 First, add some oil to a pan, and toast the pasta for 2 minutes until slightly golden on medium high with the shallots. Then, add in garlic and sauté 3 minutes on medium high. Mixing often.

🧂 Secondly, add stock one cup at a time. Then, add a bit of salt/pepper. Should be about 9-12 minutes.

💧Simmer until pasta is al dente and there is water left over.

🍋 Then, add parmigiano, juice of half a lemon, zest of 1 lemon. Cook mixing together for 1 more minute.

🧈 Mix in mascarpone and butter.

🥚 Then, poach each yolk carefully in hot water for 30-45 seconds.

🧀 Lastly, serve with more parmigiano, lemon olive oil and black pepper.

Substitutions and Variations

  1. You can use your cheese of choice for topping instead of parmigiano.
  2. You can also leave the egg yolk out if that’s not your thing.
PASTINA RECIPE

Chef Nadia’s Tip

Make sure you add the stock one cup at a time.

PASTINA RECIPE

Similar Recipes

Common Questions

What lemon olive oil do you use?

I use O California Meyer Lemon Olive Oil.

What mascarpone do you use?

I used BelGioioso mascarpone for this recipe.

What can I use instead of Parmigiano?

You can use any cheese of choice!

Pastina Recipe

By Nadia Aidi
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 2
Pastina Recipe 💛 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 stock, or veggie stock, hot or boiling
  • 1/3 cup mascarpone
  • 3/4 cup parmigiano reggiano, grated, more for topping
  • 2 lemons, zest and the juice of 1/2
  • 2 tbsp cold butter
  • Salt and pepper , to taste
  • Lemon olive oil
  • 1 egg yolk , per serving

Directions 

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

Nutrition

Calories: 789kcal, Carbohydrates: 78g, Protein: 30g, Fat: 42g, Saturated Fat: 25g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 190mg, Sodium: 723mg, Potassium: 247mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1322IU, Vitamin C: 59mg, Calcium: 547mg, Iron: 4mg

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

Additional Info

Course: Main Course
Cuisine: Italian

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