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This Pastina with Egg is SO easy to make and it comes together in one pan in 20 minutes! Who doesn’t want an easy, breasy, simple cleanup, weekday night comfortable meal? And an extra plus, everyone in my family is a fan so it is also kid friendly which I love!
If you loved this recipe, check out my Spinach Basil Pastina!
Why You’ll Love Pastina with Egg
Pastina is such a cozy and comforting meal and this one is sooo flavorful too, also the egg yolk on top is FIRE🔥. It’s lemony, cheesy and absolutely delicious! The mascarpone brings in that creaminess that is just irresistible. This is one of my favorite recipes to make when I am feeling under the weather because it is quick and easy to make.
How To Prepare Pastina with Egg
🧄 Add oil to a pan. Toast the pasta and shallots on medium high for 2 minutes until slightly golden. Then, add in garlic and sauté 3 minutes on medium high, mixing often.
🧂 Add stock one cup at a time. Then, add a bit of salt and pepper. Simmer about 9-12 minutes until pasta is al dente. Water will be left over.
🍋 Add parmigiano, juice of half a lemon, zest of 1 lemon. Then mix and simmer for a 1 minute more.
🧈 Mix in mascarpone and butter. Turn off heat and cover to keep warm.
🥚 Poach each yolk carefully in hot water for 30-45 seconds.
🧀 Serve with more parmigiano, lemon olive oil and black pepper and that is it!
Substitutions and Variations
- You can use your cheese of choice for topping instead of parmigiano.
- You can also leave the egg yolk out if that’s not your thing.
Chef’s Tip
Make sure you add the stock one cup at a time.
Similar Recipes
Common Questions
I used BelGioioso mascarpone for this recipe.
You can use any cheese of choice!
Pastina with Egg
Ingredients
- 1 cup acini di pepe
- 1 shallot, chopped
- 1 garlic clove, grated
- 4.5 cup chicken stock, or veggie stock, hot or boiling
- 1/3 cup mascarpone
- 3/4 cup parmigiano reggiano, grated, more for topping
- 1 lemon, zest and the juice of 1/2
- 2 tbsp cold butter
- Salt and pepper , to taste
- Lemon olive oil
- 1 egg yolk , per serving
Instructions
- Add oil to a pan. Toast the pasta and shallots on medium high for 2 minutes until slightly golden. Then, add in garlic and sauté 3 minutes on medium high, mixing often.
- Add stock one cup at a time. Then, add a bit of salt and pepper. Simmer about 9-12 minutes until pasta is al dente. Water will be left over.
- Add parmigiano, juice of half a lemon, zest of 1 lemon. Mixing and simmer for 1 more minute.
- Mix in mascarpone and butter. Turn off heat and cover to keep warm.
- Poach each yolk carefully in hot water for 30-45 seconds.
- Serve with more parmigiano, lemon olive oil and black pepper and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
