Brown Butter Pastina

This Brown Butter Pastina is a rich, nutty twist on the classic. The pasta soaks up all that golden, toasty butter and turns into something simple, cozy, and deeply comforting. It’s easy to make, easy to love, and perfect for nights when you want something warm without the effort

Ingredients:

• 3 tbsp unsalted butter

• 1 cup pastina (or acini di pepe)

• 2.5 – 3 cups chicken broth (depending on desired soupiness)

• 1-2 cloves garlic, grated

• 1 cup freshly grated parmesan cheese (to taste)

• Salt and pepper, to taste

• Zest from 1/2 lemon (to taste)

• Garnish: parmesan, lemon zest, black pepper, and your favorite olive oil

Notes:

• If using acini di pepe, increase chicken broth to 3 to 3½ cups as it takes a bit longer to cook and absorbs more liquid than stelline pastina

• When browning the butter, the milk solids should turn a deep golden brown — dark but not black. A light-colored pan helps you see the color change clearly. Pull it off the heat as soon as it's deeply golden and fragrant.

• If you're feeling fancy, add in an egg yolk off heat in step 6 and stir until silky.

Instructions:

1. In a medium, light-colored saucepan, melt the butter over medium-low heat. Continue cooking, stirring frequently, until it foams and turns a deep golden brown with a nutty aroma — about 3–5 minutes. Keep an eye on it so it doesn’t burn.

2. Stir the pastina directly into the brown butter and toast for about 2 minutes.

3. Pour in the chicken broth (it might bubble and steam), add a pinch of salt, and stir. Bring to a gentle boil.

4. Reduce the heat to low and simmer uncovered, stirring occasionally, for about 5-6 minutes, or until the pastina is tender and the broth is mostly absorbed but still creamy.

5. Add in the grated garlic and stir.

6. Stir in the Parmesan cheese, then season with salt, pepper, and lemon zest.

7. Serve immediately and garnish with extra parmesan, black pepper, lemon zest, and olive oil. Enjoy!

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 2