- In a large pot, bring 2 quarts of water to a boil over high heat.
- Once water is boiling, add bouillon cube and pastina to water. You can also add a pinch of salt (be mindful of the saltiness of your broth) and cook according to time on package directions
- While pastina is cooking, mix eggs with a touch of salt and pepper (not scrambled, but mixed together still with some texture)
- When pastina is about ¾ way done cooking, add egg mixture directly into the pot and stir.
- Finish cooking, remove from heat, and stir in parmesan to create a creamy, rich dish
- Ladle into bowls and serve immediately, topped with an extra sprinkle of Parmesan cheese.
Tips
Use Freshly Grated Parmesan: The quality of the cheese makes a huge difference. Freshly grated Parmigiano-Reggiano or Pecorino Romano will melt much better and provide superior flavor than pre-grated options.
Add a Pat of Butter: Stirring in a tablespoon of unsalted or salted butter after the pastina is cooked It adds richness, silkiness, and incredible depth of flavor.
Try a Parmesan Rind: If you have one, simmer a Parmesan rind in the broth while the pastina cooks. Remove it before serving—it adds a deep, savory, umami flavor.
.webp)
