Pastina with Milk and Eggs
Creamy, comforting, and irresistibly simple, this Pastina with Milk and Eggs recipe is the epitome of wholesome Italian comfort food. Perfect for busy mornings or a cozy dinner, this dish features tender pastina—tiny, star-shaped pasta—simmered in rich whole milk until luxuriously creamy. The addition of lightly beaten eggs creates a silky, custard-like texture, while a touch of butter enhances its indulgence. Optional Parmesan cheese adds a subtle nuttiness, and a sprinkle of black pepper ties it all together. Ready in just 20 minutes, this nostalgic recipe is ideal for anyone seeking a quick, hearty meal with minimal effort. Whether you’re serving it as a kid-friendly option or indulging in a bowl of culinary nostalgia, this one-pot wonder is sure to delight.
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Recipe Information
Ingredients
- 1 cup Pastina (tiny pasta, such as stelline or acini di pepe)
- 2 cups Whole milk
- 2 large Eggs
- 1 tablespoon Butter
- 0.5 teaspoons Salt
- 0.25 cup Grated Parmesan cheese (optional)
- 0.25 teaspoons Black pepper (optional)
Instructions
In a medium-sized saucepan, combine the whole milk and salt. Place the pan over medium heat and bring the milk to a gentle simmer, stirring occasionally to prevent it from scorching.
Once the milk begins to simmer, add the pastina pasta and stir well to ensure the pasta is evenly distributed and doesn’t stick together.
Lower the heat to medium-low and cook the pasta according to the package instructions, usually about 5-7 minutes, stirring often. The pastina will absorb much of the milk, creating a creamy consistency.
While the pasta cooks, crack the eggs into a small bowl and beat them lightly with a fork until well combined.
When the pastina is fully cooked and the mixture is thick and creamy, lower the heat to its lowest setting. Gradually pour the beaten eggs into the saucepan while stirring continuously. The heat should be low enough to gently cook the eggs, creating a silky mixture, but not scramble them.
Remove the saucepan from the heat and stir in the butter until melted and well incorporated. If desired, mix in the grated Parmesan cheese for extra richness.
Taste and adjust seasoning, adding a pinch more salt or freshly ground black pepper if desired.
Divide the warm pastina into bowls and serve immediately, sprinkling additional Parmesan or a dash of pepper on top if preferred.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 14.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 551 mg | 42% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
