Ingredients:
6 cups milk ( I have been using 1%)
10 ounces Italian pastina
3 eggs, beaten
3 ounces grated parmigiano-reggiano cheese
salt and pepper
Directions:
Bring the milk to a boil in a large, heavy saucepan. Stir often to keep it from burning on the bottom.
Add the pastina and cook until it is al dente and the milk is thick like cream (be careful, once it starts to thicken it will do so quickly).
Remove pan from heat and stir in the egg, cheese and salt and pepper.
Serve at once.
Servings: 4-6
Time preparation: 0 min.
Time total: 30 min.