Pastina with Butter Egg and Cheese

Ainekset

There’s nothing more comforting than a warm bowl of pastina and the weather here today is calling for it. This is the recipe that I grew up eating and it’s always our go to for a chilly rainy day.

2 cups broth or water

1/2 c Pastina

Salt

4 tablespoons butter

2 eggs

1/3 c Parmesan

Olive oil

Stracciatella optional

Boil the broth or water season with salt and add the Pastina, return to boil and reduce heat and cook until the Pastina is tender and creamy. Remove from heat. Beat the eggs with the cheese add 2 tablespoons of butter and stir into the hot Pastina. Stir in remaining butter top with a dollop of stracciatella and drizzle with olive oil