Stracciatella con Pastina

Name: Stracciatella con Pastina
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 1.2 L chicken broth; 3 eggs; 40 g Parmigiano-Reggiano; 80 g pastina; nutmeg a grate; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Stracciatella con Pastina hails from Roman kitchens, where it is often prepared to bring warmth and comfort during the cooler months. This dish showcases the simplicity and elegance of Italian cooking, relying on a rich chicken broth that is gently simmered to develop a profound depth of flavor before the pastina is added.

Expect a silky texture from the beaten eggs, which form delicate strands within the broth when stirred. The Parmigiano-Reggiano melts into the liquid, adding a savory richness, while a hint of nutmeg lends warmth. The result is a comforting bowl where each spoonful offers a harmonious blend of flavors, perfect for a quiet evening or a soothing meal.

Ingredients

1.2 Lchicken broth
3eggs
40 gParmigiano-Reggiano
80 gpastina
nutmega grate
to tastefine sea salt

Method

In a medium-sized pot, pour in 1.2 liters of chicken broth and set it over medium heat. Allow the broth to come to a gentle simmer. This will form the base of your Stracciatella con Pastina, providing a rich and flavorful foundation.
Once the broth is simmering and its aroma fills the kitchen, season it with fine sea salt to taste. Stir well to ensure the salt dissolves completely, enhancing the depth of the broth's flavor.
Add 80 g of pastina to the simmering broth. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. Cook until the pastina is just tender, which you can tell by tasting a piece; it should be soft but still hold its shape.
While the pastina is cooking, crack 3 eggs into a bowl and beat them lightly with a fork. Grate a small amount of nutmeg into the eggs, just enough to add a subtle warmth, and then stir in 40 g of finely grated Parmigiano-Reggiano until well combined.
Once the pastina is tender, reduce the heat to low. Slowly pour the egg mixture into the pot, stirring continuously with a wooden spoon. The eggs should form delicate strands as they cook in the hot broth, creating a silky texture.
Continue to stir gently until the eggs are fully cooked and the mixture has thickened slightly. The broth should have a creamy consistency with visible strands of cooked egg throughout.
Ladle the Stracciatella con Pastina into warm bowls, ensuring each serving has a good amount of both broth and pastina. Serve immediately, allowing the warmth and comfort of the dish to be enjoyed at its best.