I adore this recipe because it’s both nostalgic and endlessly versatile. The creamy mix of butter, egg, and Parmesan cheese turns the pastina into a smooth, rich dish that’s comforting without being heavy. It’s ideal for busy days, when I want something wholesome and delicious with minimal effort. I can make it plain and simple or add a touch of milk for extra creaminess — either way, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
300 grams (0.66 lb) pastina (dried packaged pasta) 2 tablespoons butter 1/2 cup grated Parmesan cheese, plus more for topping 1 egg Salt, to taste
Directions
I begin by bringing a large pot of water to a boil on the stove.
While waiting, I grate 1/2 cup of Parmesan cheese and set it aside.
When the water is boiling, I add a small amount of salt and pour in the pastina. I cook it according to the package directions — usually between 5 and 10 minutes, depending on the shape.
In a small bowl, I beat the egg, then whisk in about 1/4 cup of the hot pasta cooking water, a pinch of salt, and the grated Parmesan. I stir until smooth.
When the pastina is al dente, I drain it and return it to the pot.
Over low heat, I add the butter in small pieces, stirring until melted. Then I pour in the egg and cheese mixture, stirring constantly for a minute or two until the sauce becomes creamy and the egg changes from glossy to softly cooked.
I remove it from the heat and serve immediately, topped with extra Parmesan for a perfect finishing touch.
Servings and Timing
This recipe makes 4 servings. It takes about 5 minutes to prepare and 10 minutes to cook, for a total time of just 15 minutes — a quick, comforting meal that’s ready in no time.
Variations
I sometimes substitute a bit of the pasta water with warm milk for an extra creamy texture. For added flavor, I sprinkle in a touch of black pepper or nutmeg. If I’m making it for kids, I might mix in a handful of peas or finely chopped carrots. I’ve also made a heartier version by adding small bits of cooked chicken or a spoonful of ricotta cheese.
Storage/Reheating
I store leftover pastina in an airtight container in the fridge for up to 2 days. To reheat, I add a splash of milk or water and warm it gently on the stove, stirring until creamy again. I don’t recommend freezing it, as the texture can become grainy once thawed.
FAQs
What is pastina?
Pastina is a tiny Italian pasta shape often used in soups or creamy dishes like this one. It’s one of the first foods Italian children eat.
Can I use a different pasta shape?
Yes, small pasta like orzo or acini di pepe works well if you can’t find traditional pastina.
How do I keep the eggs from scrambling?
I temper the egg with hot pasta water and stir it quickly into the pasta off the heat to make a creamy sauce instead of scrambled eggs.
Can I make it creamier?
Yes, I replace the pasta water with warm milk when mixing the egg and cheese for a richer result.
Can I make it without the egg?
Absolutely — I just mix the hot pasta with butter and Parmesan for a simple, cheesy version.
What can I serve it with?
I often enjoy it on its own, but it also pairs beautifully with grilled vegetables, roasted chicken, or a light soup.
Can I make it ahead of time?
It’s best eaten fresh, but I can prepare it a few hours ahead and reheat gently with a bit of milk or water.
Is this dish suitable for kids?
Yes! It’s soft, creamy, and easy to eat — perfect for little ones or anyone who loves comforting food.
Can I add herbs or spices?
A pinch of black pepper, nutmeg, or fresh parsley gives it a nice touch of flavor without overpowering the cheese.
What cheese works best?
I prefer Parmesan, but Pecorino Romano adds a sharper flavor if I want something bolder.
Conclusion
I love how Cheesy Pastina brings together simplicity and comfort in such a timeless way. With its creamy texture, buttery flavor, and quick preparation, it’s the kind of dish I turn to whenever I want a warm, satisfying meal. Whether I’m cooking for family or myself, this classic Italian favorite never fails to bring a little joy to the table.
Cheesy Pastina is a classic Italian comfort dish made with tiny pasta, butter, Parmesan cheese, and egg. Creamy, warm, and deeply satisfying, it’s a quick and easy meal perfect for cozy evenings or simple family dinners.
Ingredients
300 g (0.66 lb) pastina (tiny pasta)
2 tbsp butter
1/2 cup grated Parmesan cheese, plus extra for topping
1 egg
Salt, to taste
Instructions
Bring a large pot of salted water to a boil.
Add the pastina and cook according to package directions (usually 5–10 minutes) until al dente.
In a small bowl, beat the egg and whisk in about 1/4 cup of hot pasta water, a pinch of salt, and the Parmesan cheese until smooth.
Drain the cooked pastina and return it to the pot over low heat.
Add the butter in small pieces, stirring until melted and evenly coated.
Pour in the egg and cheese mixture, stirring constantly for 1–2 minutes until creamy and the egg has softly cooked.
Remove from heat and serve immediately, topped with extra Parmesan cheese.
Notes
For a creamier version, substitute some of the pasta water with warm milk.
Add a pinch of black pepper, nutmeg, or chopped parsley for extra flavor.
Stir in peas, carrots, or cooked chicken for a heartier meal.
Best served fresh — leftovers can be reheated with a splash of milk or water to restore creaminess.
