Creamy Egg Pastina

Ingredients · 4 servings

• 960 gMilk
• 200 gEggs
• 80 gParmigiano-reggiano cheese
• 200 gPastina
• 5 gSalt
• 2 gBlack pepper

Equipment

stovetop, saucepan, whisk, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather the milk, eggs, Parmigiano-Reggiano, pastina, salt, and black pepper, and set out a large heavy saucepan and a whisk. · 5 min

   What to look for: steam rising with small bubbles

2. 2
   Heat milk

   Heat the milk in the large heavy saucepan over medium heat, stirring often with a whisk so the milk warms evenly without scorching. · 8 min

   What to look for: steam rising and small bubbles at the edges

3. 3
   Cook pastina

   Add the pastina to the hot milk and cook over medium heat, stirring frequently, until the pasta is al dente and the milk thickens to a creamy consistency. · 6 min

   What to look for: creamy and slightly thickened

4. 4
   Finish with eggs

   Remove the saucepan from the heat and quickly stir in the beaten eggs, Parmigiano-Reggiano cheese, salt, and black pepper until smooth and silky. · 2 min

   When it is done: Eggs are gently cooked when the sauce is thick and no longer looks raw.