📝 About This Recipe
Often referred to as 'Italian Penicillin,' this classic comfort food is the ultimate warm hug in a bowl for kids and adults alike. Tiny star-shaped pasta is simmered in a rich, golden broth until tender, then swirled with a farm-fresh egg and nutty Parmesan cheese to create a silky, porridge-like consistency. It is the perfect soothing meal for chilly days, fussy eaters, or anytime you need a nutritious, protein-packed dish that feels like home.
🥗 Ingredients
The Base
- 1 cup Stelline or Acini di Pepe pasta (any tiny soup pasta will work)
- 2 1/2 cups Low-sodium chicken or vegetable broth (homemade is best if available)
- 1/2 cup Water (to adjust consistency if needed)
- 1 tablespoon Unsalted butter (high-quality European style preferred)
The Liaison
- 1 Large egg (at room temperature)
- 1/4 cup Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 1 tablespoon Whole milk or heavy cream (optional, for extra creaminess)
Seasoning and Garnish
- 1/4 teaspoon Sea salt (to taste)
- 1 pinch Black pepper (optional, omit for sensitive palates)
- 1 teaspoon Fresh parsley (very finely minced)
- 1 teaspoon Extra virgin olive oil (for a final drizzle)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, bring the chicken broth and water to a gentle boil over medium-high heat.
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2
Once the liquid is boiling, add a small pinch of salt, but be cautious as the broth and cheese already contain sodium.
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3
Pour in the pastina and stir immediately with a wooden spoon to prevent the tiny grains from sticking to the bottom of the pot.
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4
Reduce the heat to medium-low, maintaining a steady simmer. Cook the pasta for about 6-8 minutes, or according to the package instructions, until it has absorbed most of the liquid.
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5
While the pasta cooks, crack the egg into a small bowl and whisk it vigorously with the grated Parmigiano-Reggiano and the tablespoon of milk until smooth.
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6
Check the pasta; it should be 'al dente' and the consistency should be like a thick soup. If it looks too dry, add an extra splash of warm broth.
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7
Turn the heat down to the lowest setting. Add the butter to the pasta and stir until completely melted and glossy.
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8
Slowly pour the egg and cheese mixture into the pot while stirring constantly and rapidly. This 'tempers' the egg, creating a creamy sauce rather than scrambled bits.
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9
Continue to stir over very low heat for just 30-60 seconds until the sauce thickens and coats each star of pasta beautifully.
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10
Remove the pan from the heat immediately to prevent overcooking the egg.
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11
Taste and adjust seasoning with a tiny bit more salt or pepper if desired.
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12
Ladle the warm pastina into shallow bowls.
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13
Finish with a tiny drizzle of olive oil, a sprinkle of fresh parsley, and an extra dusting of cheese for the perfect presentation.
💡 Chef's Tips
Use a whisk when adding the egg mixture to ensure a perfectly smooth, velvet-like texture without lumps. Don't drain the pasta! The starch released into the broth is essential for creating the creamy consistency. If the pastina sits for a few minutes, it will continue to absorb liquid; simply stir in a tablespoon of hot water to loosen it back up. For a nutritional boost, you can whisk in a tablespoon of pureed carrots or squash into the broth while it boils. Always grate your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly into the sauce.
🍽️ Serving Suggestions
Serve with a side of steamed broccoli florets or peas for a complete, colorful meal. Pair with toasted crusty bread soldiers for dipping into the creamy pasta. For older kids, add a side of sliced apple or pear to provide a crisp, sweet contrast. A small glass of cold milk or a warm chamomile tea makes a soothing beverage pairing. Top with a few small pieces of shredded rotisserie chicken for extra protein.