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+ servings
wooden bowl filled with cheesy pastina topped with crispy prosciutto and a spoon sticking in it

Pastina with Egg

Amanda
Pastina with egg is a traditional Italian comfort food that uses just a few simple ingredients. Topped with crispy prosciutto, this easy recipe is done in less than 20 minutes and is a hit with both adults and young children alike.
5 from 21 votes
Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast, Dinner, Side Dish
Cuisine Italian
Servings 6 people
Calories 309 kcal

Ingredients
  

  • 2 ounces thinly sliced prosciutto
  • 4 ½ cups chicken broth
  • 12 ounces pastina
  • 2 large eggs slightly beaten
  • ½ cup grated parmesan cheese
  • ½ teaspoon black pepper

Instructions
 

  • Heat a pot over medium heat on the stovetop and gently rip the prosciutto into thin pieces and add to the pot.
  • Cook, stirring frequently until the prosciutto is crispy, about 5-6 minutes. Remove it from the pot and allow it to drain on a paper towel.
  • Add the chicken broth to the pot and bring it to a boil, scraping the bottom of the pot to remove any stuck on bits.
  • Mix in the pastina and cook, stirring occasionally, until it is al dente, about 6-7 minutes. The mixture should be thickened with little to no liquid left.
  • Remove the pot off of the heat and slowly add ½ cup of the pastina with the beaten eggs, stirring constantly.
  • Add the egg mixture back to the pot, stirring constantly, until it is completely incorporated.
  • Mix in the parmesan cheese and black pepper and serve the pastina topped with the crispy prosciutto pieces.

Notes

Recipe yields approximately 6 cups of pastina, which will serve 6 for a small portion or side dish or 4 for a larger dinner type portion.
 
  • Stir the prosciutto frequently to break it up so it doesn't clump or stick to the bottom of the pot and burn.
  • Make sure to stir the pastina occasionally as it is cooking to prevent it from sticking to the bottom of the pot.
  • Don't skip tempering in the eggs or the heat from the pasta will possibly curdle the eggs when you add it.
 

Substitutions and Variations

  • Pasta - Any tiny pasta, such as acini de pepe, anelli, orzo or even alphabet pasta can be used as a substitute.
  • Prosciutto - Bacon, pancetta or ham can be used instead of the prosciutto.
  • Cheese - Asiago or pecorino romano are other cheeses that would be good to use.
  • Butter - Add a pat of butter or a splash of milkover the hot pastina for an extra creamy taste and texture.
  • Vegetarian - Omit the prosciutto and use vegetable broth.
 

Storage Suggestions

Leftover pastina should be cooled completely and then stored in an airtight container in the refrigerator. Stored like this, the pastina will keep for 3-5 days and can be reheated in a pot on the stovetop over medium low heat. A little bit of milk can be added if the mixture becomes too thick.

Nutrition

Serving: 1cupCalories: 309kcalCarbohydrates: 43gProtein: 14gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 76mgSodium: 859mgPotassium: 195mgFiber: 2gSugar: 2gVitamin A: 170IUVitamin C: 12mgCalcium: 114mgIron: 3mg
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