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.
This post was originally published in February 2022 and has been updated for content.
Pastina, in Italian, literally means "little pasta". In Italy, it tends to refer to any small pasta shape, whereas in the United States, it refers to a tiny star-shaped pasta that is sometimes called stelline. This tiny pasta is the smallest shape of all the pasta and is perfect by itself or in soup recipes.
This recipe makes for a delicious breakfast, easy lunch, or comforting dinner and doesn't take a long time to make. My family loves it served with italian pesto bread, or creamy tomato soup.
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🧀 Ingredient notes
- Pastina - This tiny pasta the shape of little stars is sometimes hard to find in stores. I have been able to find pastina online or you can also substitute with other smaller pastas, such as acini de pepe, anelli, orzo, or even alphabet pasta.
- Prosciutto - Prosciutto is an Italian dry-cured ham served crispy on top of the creamy pastina. Bacon, pancetta, or ham can be used as a substitute.
- Cheese - I like adding parmesan cheese for a little bit of a salty flavor and to make this pastina with egg extra creamy. Asiago or pecorino romano are other Italian cheeses that would also be good options.
- Egg - The egg is tempered into the pastina to make a rich, creamy taste and texture. Tempering is the process of slowly warming up the egg so that it doesn't curdle when you add it to the hot pastina.
📋 Substitutions and variations
- Creamy - Add a pat of butter or a splash of milk over the top for an extra creamy dish.
- Vegetarian - Omit the prosciutto and use vegetable broth instead of chicken broth.
🔪 Step by step instructions
First, rip the prosciutto into thin pieces and cook it in a pot or dutch oven until it is crispy. Remove it and allow it to drain on a paper towel.
In that same pot, add chicken broth or stock and bring it to a boil, scraping the bottom to remove any stuck-on bits. Once the broth boils, add the pastina and cook for 6-7 minutes until it is "al dente", meaning that it is cooked through but still has a slight bite to it.
Remove the pasta from the heat and slowly add ½ cup of the pastina to the beaten eggs while stirring until it is incorporated. Slowly mix the pastina and egg back into the pot until it is all combined.
Once the egg is mixed in, stir in the parmesan cheese and black pepper. Serve the pastina with egg warm, topped with the crispy prosciutto.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- 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.
- This recipe makes about 6 cups of pastina which will serve about 6 people for a small portion or side dish and about 4 people for a larger dinner type portion.
🥡 Storage suggestions
Leftovers should be cooled completely and then stored in an airtight container in the refrigerator. Stored like this, the pastina with egg 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 or butter can be added if the mixture is too thick.
🍝 More easy Italian pasta recipes
If you loved this recipe for pastina with egg, check out these other easy Italian pasta recipes that I know you will love too!
📖 Recipe
Pastina with Egg
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
- 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.
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